Title: Cheese-Tomato Cornbread
Categories: Sun-dried, Breads, Cheese, Wrv
Yield: 6 Servings

-------------------------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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini