Hearty corn bread w/cheese & sun-dried toma
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Onion; chopped fine | |
| 6 | ounces | Mozzarella; grated |
| 2 | tablespoons | Fresh basil; minced |
| ¼ | teaspoon | Pepper |
| 1 | cup | Sour cream |
Directions
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