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    This dense, hearty bread makes a great accompaniment to grilled meats, or a meal in itself when paired with a green salad. Yield: Serves 10-12 Prep time: 30 minutes
Baking time: 20 - 25 minutes
Difficulty Level: Moderate
   
 Place a 10-inch oven-safe cast iron skillet in the oven. Set the temperature to 400°F and allow the oven and the skillet to preheat together. Whisk the flour, corn meal, sugar, baking powder, salt, and Italian herb seasoning together in a spacious bowl. Add the basil, the sun-dried tomatoes, and 3/4 cup of the shredded cheese. Toss to distribute. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Add the wet mixture to the dry all at once and fold gently until the dry ingredients are barely moistened. The batter should be very rough and lumpy; do not overmix. Carefully remove the preheated skillet from the oven. Use a fork to rub a pat of cold butter over the inside of the hot skillet to grease it. Immediately spread the batter into the hot pan and sprinkle the remaining 1/4 cup of shredded cheese on top. Return the pan to the oven and bake for 20 to 25 minutes, until the surface of the cornbread is firm and the cheese on top is golden. Serve hot and fresh. (If you have to make the cornbread in advance, refresh it before serving by cutting it in slices, then warming in a 350°F oven for five to ten minutes).  Calories 180; Protein 6g; Carbohydrates 19g; Fat 9g; Saturated Fat 5g; Cholesterol 56mg; Sodium 304mg; Vitamin A 8% DV; Calcium 13% DV; Iron 6% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
