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Hearty Cornbread

Ingredients
 

1 1/2 cup cornmeal
1/2 tsp baking soda
1/4 tsp black pepper
2 tbsp fresh basil leaves, minced or
2 tsp dried basil leaves
4 tbsp 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




 
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Preparation
 
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.

 

 
Servings: 8

 

 

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