Search
by Ingredient

Cheese-Tomato Cornbread

StarStarStarHalf starEmpty star

Your rating

Cheese-Tomato Cornbread

A cheesy cornbread that's easy to make using Bisquick that has with sun-dried tomatoes bits throughout.

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup cornmeal
Camera
1 cup biscuit baking mix (bisquick)
* Camera
½ cup sundried tomatoes
bits
Camera
1 cup milk
Camera
cup vegetable oil
Camera
½ cup cheddar cheese
grated
Camera
¼ cup Parmesan cheese
gtrated
Camera
2 large eggs
lightly beaten
Camera
¼ teaspoon garlic powder
or, 1 clove, minced
Camera

Ingredients

Amount Measure Ingredient Features
237 ml cornmeal
Camera
237 ml biscuit baking mix (bisquick)
* Camera
118 ml sundried tomatoes
bits
Camera
237 ml milk
Camera
79 ml vegetable oil
Camera
118 ml cheddar cheese
grated
Camera
59 ml Parmesan cheese
gtrated
Camera
2 large eggs
lightly beaten
Camera
1.3 ml garlic powder
or, 1 clove, minced
Camera

Directions

In large bowl, combine all ingredients just until well-combined and no longer dry.

Add more milk if necessary.

Pre-heat oven to 375~. Lightly oil a 8x8x2 pan.

Spread batter in pan and bake 40 to 45 minutes or until top is golden and springs back at touch.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 29261% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 264mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 3%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe