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.