SUN-DRIED TOMATO MARBLED CORNBREAD
1 (15-ounce) package cornbread mix
1 cup buttermilk
1 egg
2 tablespoons sugar
1/2 cup sliced green onions
1/4 cup Classico Creations Sun-Dried Tomato Sauce
Preheat oven to 375 degrees F. Lightly grease an 8-inch square baking dish.
Combine cornbread mix, buttermilk, egg and sugar; mix well. Divide batter in half.
To half of batter, add green onions; mix well.
To remaining half, add sun-dried tomato sauce; mix well. Place spoonfuls of each batter into prepared baking dish. Using table knife, swirl batters to marble.
Bake 25 minutes or until golden brown. Cool slightly; cut into squares
Source: Classico
1 (15-ounce) package cornbread mix
1 cup buttermilk
1 egg
2 tablespoons sugar
1/2 cup sliced green onions
1/4 cup Classico Creations Sun-Dried Tomato Sauce
Preheat oven to 375 degrees F. Lightly grease an 8-inch square baking dish.
Combine cornbread mix, buttermilk, egg and sugar; mix well. Divide batter in half.
To half of batter, add green onions; mix well.
To remaining half, add sun-dried tomato sauce; mix well. Place spoonfuls of each batter into prepared baking dish. Using table knife, swirl batters to marble.
Bake 25 minutes or until golden brown. Cool slightly; cut into squares
Source: Classico
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