Cheese Tomato Cornbread

-WALDINE VAN GEFFEN VGHC42A
- 1 c Cornmeal

1 c Biscuit baking mix

1/2 c Sun-dried tomato bits

1 c Milk

1/3 c Vegetable oil

1/2 c Cheddar cheese; grated

1/4 c Parmesan cheese; gtrated

2 Eggs; lightly beaten

1/4 ts Garlic powder; or

1 cl Garlic; minced

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. Source: Timber Crest Farms