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| Hearty Cornbread Recipe |
Category: Breads
Rating:
N/A
Servings: 8
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Ingredients
1 1/2 cup cornmeal
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 tablespoon fresh basil leaves; minced or
2 teaspoon dried basil leaves
4 tablespoon butter; melted
1 can cream-style corn (17-oz)
1 cup sour cream
2 garlic cloves
1 onion; finely chopped
1 1/2 cup grated mozzarella (6 oz)
1/2 cup sun-dried tomatoes in oil slivered
Cooking 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.
breads,quickbread
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