Hearty corn bread w/cheese & sun-dried toma

Yield: 6 Servings

Measure Ingredient
\N \N Hot water
½ cup Dried-Tomato Bits
1½ cup Cornmeal
½ teaspoon Baking soda
4 tablespoons Butter; melted
3 larges Eggs
17 ounces Can cream-style corn
2 cloves Garlic; minced
1 \N Onion; chopped fine
6 ounces Mozzarella; grated
2 tablespoons Fresh basil; minced
¼ teaspoon Pepper
1 cup Sour cream
\N \N
\N \N

WALDINE VAN GEFFEN VGHC42A

Pour hot water over tomatoes and let sit until softened. Heat oven to 375~. Combine cornmeal and baking soda, mix well. Stir in butter, eggs, corn, garlic, onion, mozzarella, basil and pepper. Mix well.

Stir drained tomatoes into batter, then sour cream. Heat oiled cast-iron skillet or large casserole over high heat or in oven until sizzling. Pour in batter. Bake 50-60 minutes until golden and fairly firm but not hard. (wrv)

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Reply 9 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SUN-DRIED TOMS To: VGHC42A WALDINE VAN GEFFEN Date: 02/25 From: VGHC42A WALDINE VAN GEFFEN Time: 3:18 PM

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