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
How To make Cheese Tomato Cornbread's Videos
Betty's Easy Tomato Mac & Cheese
Betty demonstrates how to make Easy Tomato Mac & Cheese. This is a delicious variation on traditional oven-baked Macaroni and Cheese.
Easy Tomato Mac & Cheese
2 cups uncooked elbow macaroni 1/2 teaspoon salt 1 (16 ounce) can tomato sauce 1 to 2 tablespoons finely-chopped onion cooking oil spray 2 1/2 cups finely-shredded sharp Cheddar cheese 1 fresh tomato, thinly sliced cracked black peppercorns
Cook macaroni according to package directions, using 1/2 teaspoon salt. When macaroni has cooked to a chewy consistency (al dente), remove it from heat, drain, and set aside. In a small bowl, stir together tomato sauce and chopped onion. Spread a thin layer of the tomato sauce mix in a 2-quart casserole dish that has been sprayed with cooking oil spray. Place 1/3 of the macaroni in the casserole dish, followed by 1/3 of the tomato sauce mix, and then 1/3 of the shredded Cheddar cheese. Repeat this layering two more times, until casserole is filled to the top. Place slices of tomato on top of the casserole and sprinkle with cracked peppercorns. Bake at 350 degrees (F) about 30 to 35 minutes. Remove from oven and let rest 5 minutes. Serve while hot. The taste of this version of macaroni and cheese is delicious. I hope you enjoy it! --Betty ♥
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Sundried Tomato Cheese & Herb Buttermilk Bread
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Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered 1 onion, quartered 1 capsium/ bell pepper, chopped 1 whole garlic bulb Chilli flakes (optional) 1/2-1 cup unsalted vegetable stock 1/2-1 cup cream 3-4 basil leaves Salt and pepper
2 slices of your favourite bread Mozzarella cheese Cheddar cheese Butter
Method: 1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft. 2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it. 3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste. 4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.