Forums Archive Index > Recipe Exchange > Hearty Mexican Corn Bread
Date: 28 Nov 2006 5:35 pm
Hearty Mexican Corn Bread
1½ cups cornmeal
½ tsp. Baking soda
¼ tsp. Black pepper
2 tbs. minced fresh basil leaves or 2 tsp. dried basil leaves
4 tbs. butter, melted
3 large eggs, well beaten
1 (17 oz.) can cream-style corn
1 cup sour cream
2 garlic cloves, minced
1 onion, finely chopped
1½ cups grated mozzarella
½ cup slivered sun-dried tomatoes marinated in oil
Directions:
Preheat oven to 375°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, mozzarella 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.