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.