Hearty Cornbread
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
basil
fresh, minced |
|
| 4 | tablespoons |
butter
melted |
|
| 1 | can |
creamed corn
|
|
| 1 | cup |
sour cream
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
onions
finely chopped |
|
| 1 ½ | cups |
mozzarella cheese
grated |
*
|
| ½ | cup |
sundried tomatoes
in oil, slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 6E+1 | ml |
butter
melted |
|
| 1 | can |
creamed corn
|
|
| 237 | ml |
sour cream
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
onions
finely chopped |
|
| 355 | ml |
mozzarella cheese
grated |
*
|
| 118 | ml |
sundried tomatoes
in oil, slivered |
|
Directions
Preheat the oven to 375℉ (190℃).
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 to 60 minutes, until the bread is golden and fairly firm, but not hard.
Serve warm.
