1 1/2 cups cornmeal
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 teaspoons dried basil
4 tablespoons butter, melted
3 large eggs (or substitute), beaten
1 17-ounce can cream style corn
1 cup sour cream
2 cloves garlic, minced
1 onion, minced
1 1/2 cup (6-ounces) grated mozzarella cheese
1/2 cup slivered dried tomato

Preheat oven to 375°. Oil an iron skillet. Preheat in oven.

In a large bowl, mix first 4 ingredients. In another bowl, mix remaining
ingredients. Make a well in the center of the cornmeal mixture. Pour in
egg mixture. Stir just enough to combine. Pour into preheated skillet.
Bake 50-60 minutes or until done.