-WALDINE VAN GEFFEN VGHC42A-
Hot water
1/2 c Dried-Tomato Bits
1 1/2 c Cornmeal
1/2 ts Baking soda
4 tb Butter; melted
3 lg Eggs
17 oz Can cream-style corn
2 cl Garlic; minced
1 Onion; chopped fine
6 oz Mozzarella; grated
2 tb Fresh basil; minced
1/4 ts Pepper
1 c Sour cream
Pour hot water over tomatoes and let sit until softened. Heat oven to 375~.
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 50-60 minutes until golden and fairly firm but not hard. (wrv)
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Yields
6 Servings