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Hearty Cornbread Recipe

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Step 1

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.

Step 2

In another bowl, mix together the butter, eggs, corn, sour cream, garlic, onion, mozarella, and tomatoes.

Step 3

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.

Things You'll Need

  • 1 1/2c Cornmeal
  • 1/2ts Baking soda
  • 1/4ts Black pepper
  • 2tb Fresh basil leaves; minced
  • -or
  • 2ts Dried basil leaves
  • 4tb Butter; melted
  • 1cn Cream-style corn (17-oz)
  • 1c Sour cream
  • 2 Garlic cloves
  • 1 Onion; finely chopped
  • 1 1/2c Grated mozzarella (6 oz)
  • 1/2c Sun-dried tomatoes in oil
  • -slivered

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