| 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
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