Side Pannel
Hearty Cornbread
Ingredients List
- 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
Directions
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
