Hearty Corn Bread Recipe

Name: Hearty Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup tomatoes dried, bits; 1 1/2 cups cornmeal; 1/2 teaspoon baking soda; 4 tablespoons butter melted; 3 large eggs; 17 ounces creamed corn; 2 cloves garlic minced; 1 each onions chopped; 6 ounces mozzarella cheese grated; 2 tablespoons basil minced; 1/4 teaspoon black pepper; 1 cup sour cream

Servings: persons

1/2 cup tomatoes dried, bits
1 1/2 cups cornmeal
1/2 teaspoon baking soda
4 tablespoons butter melted
3 large eggs
17 ounces creamed corn
2 cloves garlic minced
1 each onions chopped
6 ounces mozzarella cheese grated
2 tablespoons basil minced
1/4 teaspoon black pepper
1 cup sour cream

1
Pour hot water over tomatoes and let sit until softened.
2
Heat oven to 375F (190C).
3
Combine cornmeal and baking soda, mix well.
4
Stir in butter, eggs, corn, garlic, onion, mozzarella, basil and pepper.
5
Mix well.
6
Stir drained tomatoes into batter, then sour cream.
7
Heat oiled cast-iron skillet or large casserole over high heat or in oven until sizzling.
8
Pour in batter.
9
Bake 50 to 60 minutes until golden and fairly firm but not hard.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup tomatoes dried, bits, 1 1/2 cups cornmeal, 1/2 teaspoon baking soda, 4 tablespoons butter melted, and more.

Yes, Hearty Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hearty Corn Bread

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