| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quick bread, Breads | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”