Hearty Cornbread

I've been making this cornbread for a long time. It's not just your typical cornbread. I normally prefer a sweet cornbread to go with chili and such, but this savory recipe is just plain yummy. It's almost a meal in itself. If you'd rather use cheddar instead of the mozzarella, then do that. I make mine in my casserole dish because I don't have a cast iron skillet, (which I'm still on the look-out for, by the way) but I KNOW this would be killer cooked in cast iron!!

Hearty Cornbread



1 ½ cups cornmeal
½ teaspoon baking soda
¼ teaspoon black pepper
2 teaspoons dried basil
4 tablespoons butter, melted
3 large eggs, beaten
1 17-ounce can creamed corn
1 cup sour cream
2 cloves garlic, minced
1 onion, finely chopped
1 ½ cups grated mozzarella cheese

Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray or use a cast iron skillet.

In a large bowl, mix together the cornmeal, baking soda, pepper and basil.

In another bowl, combine the melted butter, beaten eggs, creamed corn, sour cream, garlic, onion and cheese. Mix well.

Pour liquid ingredients into cornmeal mixture and stir until just blended. Pour batter into prepared pan. Bake for 50 – 60 minutes until fairly firm but not hard.

 
Here's the stuff you'll need to 
make this awesome cornbread.

 
Mix together the cornmeal, baking 
soda, pepper and basil.

 
Combine the wet ingredients.

 
Then mix the wet and dry together.

 
Pour into a greased pan.

 
Bake and eat!!

 
I served my cornbread with the 
Steakhouse Chili I posted about last week. 
What a combo! Yum!