Hearty Cornbread (garlic, onion, mozzarella, sun-dried tomatoes)
From: Sun-drie Tomatoes!" by Andrea Chesman, Crossman Press
Yield: 6-8 servings

1 1/2 cups cornmeal
1/2 tsp. baking soda
1/4 tsp. black pepper
2 Tbsp. minced fresh basil leaves or 2 tsp. dried
4 Tbsp. 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
1 1/2 cups (6 oz) grated mozzarella
1/2 cup slivered sun-dried tomatoes marinated in oil

Preheat oven to 375 degrees. 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 to 60 minutes, until the bread is golden and fairly firm, but not hard. Serve warm.