Recipe - Hearty Cornbread

1 One half cup Cornmeal
One half teaspoon Baking soda
One fourth teaspoon Black pepper
2 tablespoon Fresh basil leaves; minced
or
2 teaspoon Dried basil leaves
4 tablespoon Butter; melted
1 cn Creamstyle corn (17oz)
1 cup Sour cream
2 Garlic cloves
1 Onion; finely chopped
1 One half cup Grated mozzarella (6 oz)
One half cup Sundried tomatoes in oil
slivered

Preheat the oven to 375 degrees F. Oil a 10inch 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 5060 minutes, until the bread is golden and fairly firm, but not
hard. Serve warm. Source: SunDried 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