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.