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Gluten Free Sundried Tomato and Mozzarella Cornbread

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Sun-dried Tomato and Mozzarella Cornbread

1 ¼ cup Bloomfield Farms Cornbread & Muffin Mix
1 Grade A large egg
½ cup tap water
1 cup fresh mozzarella cheese
¼ cup chopped sun-dried tomatoes

1. Preheat Oven to 400 degree F
2. In a medium bowl, mix together egg and water
3. Slowly add Bloomfield Farms Cornbread & Muffin Mix
4. Using a rubber spatula, mix ingredients
5. Add mozzarella cheese and chopped sun-dried tomatoes
6. Mix well
7. Lightly grease the pan and mix to pan
8. Place the pan in the pre-heated 400-degree oven and bake for 20 to 22 minutes
9. Remove the pan from the oven (should be a golden brown color) and let stand for
5 minutes to cool slightly before serving

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