Hearty cornbread

8 Servings

Ingredients

Quantity Ingredient
1½ cup Cornmeal
½ teaspoon Baking soda
¼ teaspoon Black pepper
2 tablespoons Fresh basil leaves; minced or
2 teaspoons Dried basil leaves
4 tablespoons Butter; melted
1 can Cream-style corn (17-oz)
1 cup Sour cream
2 Garlic cloves
1 Onion; finely chopped
1½ cup Grated mozzarella (6 oz)
½ cup Sun-dried tomatoes in oil slivered

Directions

Preheat the oven to 375 degrees F. Oil a 10-inch cast iron skillet and place in the oven to preheat. In a large bowl, mix together the cornmeal, baking soda, pepper and basil.

In another bowl, mix together the butter, eggs, corn, sour cream, garlic, onion, mozarella, and tomatoes.

Make a well in the center of the cornmeal mixture. Pour in the egg mixture. Stir just enough to combine. Pour the batter into the preheated skillet. Bake for 50-60 minutes, until the bread is golden and fairly firm, but not hard. Serve warm. Source: Sun-Dried Tomatoes Cookbook.

Shared and MM by Judi M. Phelps - The San Jose Kid. Gourmet Cooking Echo, 11/93.

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