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.