 | | Directions |
- Preheat the oven to 375 degrees F. Grease a 9 x 13 baking pan.
- Combine the cream cheese, butter, cornstarch, and pepper in a mixing bowl and beat until smooth.
- Beat in the milk and eggs until well mixed; stir in the tomatoes and bacon.
- In a separate bowl mix the corn bread mix according to package directions. Pour two-thirds of the corn bread batter into the prepared baking pan.
- Spread the cream cheese mixture over the corn bread batter; then drop the remaining corn bread batter by small spoonfuls over the cream cheese layer.
- Bake in the preheated oven for 30 minutes or until corn bread springs back when lightly touched. Do not over bake.
- Cool slightly before serving and then serve while it is still warm.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 15
|  | | Ingredients | | - | | 8 ounces cream cheese |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons cornstarch |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 cup milk |
| - | | 2 eggs |
| - | | 1/4 cup oil-packed dried tomatoes, drained and chopped |
| - | | 4 slices bacon - fried crisp and crumbled |
| - | | 2 boxes corn bread mix - 8.5 oz. pkgs |
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