HEARTY CORNBREAD

      Title: HEARTY CORNBREAD
  Categories: Quick bread, Breads
       Yield: 8 Servings
  
   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.
  
 MMMMM
  
 MMMMM----- Recipe via Meal-Master (tm) v8.05
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