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Cheese-Tomato Cornbread

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

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

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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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Plate of colorful fresh, juicy sliced Heirloom Tomatoes

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Heirloom tomatoes are a hot item at an Old Town farmer’s market in Palm Springs, California, reports the La Quinta Sun.

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