Hearty Corn Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
tomatoes
dried, bits |
|
| 1 ½ | cups |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
| 4 | tablespoons |
butter
melted |
|
| 3 | large |
eggs
|
|
| 17 | ounces |
creamed corn
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 6 | ounces |
mozzarella cheese
grated |
|
| 2 | tablespoons |
basil
minced |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tomatoes
dried, bits |
|
| 355 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
| 6E+1 | ml |
butter
melted |
|
| 3 | large |
eggs
|
|
| 491.3 | ml/g |
creamed corn
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 173.4 | ml/g |
mozzarella cheese
grated |
|
| 3E+1 | ml |
basil
minced |
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
sour cream
|
|
Directions
Pour hot water over tomatoes and let sit until softened.
Heat oven to 375℉ (190℃). Combine cornmeal and baking soda, mix well.
Stir in butter, eggs, corn, garlic, onion, mozzarella, basil and pepper.
Mix well.
Stir drained tomatoes into batter, then sour cream.
Heat oiled cast-iron skillet or large casserole over high heat or in oven until sizzling.
Pour in batter.
Bake 50 to 60 minutes until golden and fairly firm but not hard.
