Cheese-tomato Cornbread

Ingredients

some garlic
120 gr cornmeal
1 biscuit baking mix
80 gr sun tomato bits
240 ml milk
80 ml vegetable oil
55 gr cheddar cheese
20 gr parmesan cheese
2 eggs
1 gr garlic powder

Instructions

In large bowl, combine all ingredients just until well-combined and no longer dry. Add more milk if necessary. Pre-heat oven to 190ºC Lightly oil a 8x8x2 inch pan. Spread batter in pan and bake 40 to 45 minutes or until top is golden and springs back at touch.