Categories: Quick bread, Breads 
      Yield: 8 servings 
  
  1 1/2 c  Cornmeal 
    1/2 ts Baking soda 
    1/4 ts Black pepper 
      2 tb Fresh basil leaves; minced 
           -or 
      2 ts Dried basil leaves 
      4 tb Butter; melted 
      1 cn Cream-style corn (17-oz) 
      1 c  Sour cream 
      2    Garlic cloves 
      1    Onion; finely chopped 
  1 1/2 c  Grated mozzarella (6 oz) 
    1/2 c  Sun-dried tomatoes in oil 
           -slivered 
  
  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.