Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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