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Hearty cornbread
1 1/2 c Cornmeal
1/2 ts Baking soda
1/4 ts Black pepper
2 tb Fresh basil leaves; minced
-or
2 ts Dried basil leaves
4 tb butter; melted
1 cn Cream-style corn (17-oz)
1 c Sour cream
2 garlic cloves
1 Onion; finely chopped
1 1/2 c Grated mozzarella (6 oz)
1/2 c Sun-dried tomatoes in oil
-slivered
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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| Free recipe:
Hearty cornbread
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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