Sun-dried Tomato and Onion Cornbread

By Cooky

Ingredients

• 1 c corn meal
• 1 cup AP flour
• 1/4 c sugar
• 1 T baking powder
• 1 tsp baking soda
• 1 tsp salt
• 6 sundried tomatoes, chopped
• 2 green onions
• 2 c grated Monterey Jack cheese or extra old cheddar
• 1 c milk
• 2 T melted butter
• 1 large egg

Preparation

Step 1

1. Preheat over to 400’.
2. Grease 8 inch pan.
3. In a large bowl, combine corn meal, flour, sugar, BP, BS and salt.
4. Chop and add tomatoes and onions to flour mixture. Add cheese to flour mixture.
4. In a small bowl, whisk milk, egg and butter.
5. Stir milk mixture into dry ingredients until just moistened.
6. Spoon into the pan.
7. Bake 20-25 minutes, or until a toothpick comes out clean. Let stand 5 minutes. Run knife around pan.
8. Serve in wedges, warm. Keeps for 2 days at room temperature.