Corn Bread with Dried Tomatoes
- Preheat oven to 350 degree F. In a medium bowl combine bulgur or cracked wheat and tomato bits. Pour the boiling water over bulgur mixture. Let stand for 5 minutes. Drain well.
- Meanwhile, grease an 8x8x2-inch baking pan; sprinkle bottom of pan with half of the wheat germ.
- Prepare corn muffin mix according to package directions for corn bread. Stir drained bulgur and tomato mixture into batter along with the Parmesan cheese. Spread in prepared pan. Sprinkle with remaining wheat germ.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Makes 9 servings.
From the Test Kitchen
If you cant purchase dried tomato bits, finely snip dried tomatoes.
Nutrition Facts (Corn Bread with Dried Tomatoes)
- Per serving:
- 151 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 26 mg chol. ,
- 269 mg sodium ,
- 24 g carb. ,
- 1 g fiber ,
- 4 g pro.