Hearty Cornbread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cornmeal,
1/2 tsp: Baking soda,
1/4 tsp: Black pepper,
2 tbsp: Fresh basil leaves, minced or
2 tsp: Dried basil leaves,
4 tbsp: Butter, melted
1 can: Cream-style corn, 17-oz
1 cup: Sour cream,
2: Garlic cloves,
1: Onion, finely chopped
1 1/2 cup: Grated mozzarella, 6 oz
1/2 cup: 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.
Shared and MM by Judi M. Phelps - The San Jose Kid. Gourmet Cooking
Echo, 11/93.
Source from luhu.jp
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.
Source from luhu.jp