Title: Cheese-tomato cornbread
 Categories: Sun-dried, Breads, Cheese, Wrv
      Yield: 6 Servings
 
MMMMM-----------------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