SUN-DRIED TOMATO BASIL CORNBREAD

August 25, 2016

Sun-dried tomatoes are my husband’s jam, so I had to set some aside from this recipe for him to snack on too. This quick bread is just that, so quick. But, with a few special ingredients it ends up feeling really special.

Full disclosure, I have eaten this bread for lunch as a meal on its own and it was glorious.

SUN DRIED TOMATO BASIL CORNBREAD-3 copySUN-DRIED TOMATO BASIL CORNBREAD
Serves 1 loaf

1 cup flour
1 cup corn meal
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon garlic powder
1 teaspoon pepper
1 cup milk
¼ cup vegetable oil
1 egg
1/3 cup shredded mozzarella, divided
10 sun dried tomatoes, chopped
¼ cup basil, chopped
Additional basil leaves
Additional cracked pepper

Preheat oven to 350 degrees. In a stand mixer, stir together flour, corn meal, baking powder, salt, garlic powder, and pepper. Add milk, vegetable oil, and an egg to batter, continuing to stir. Fold in mozzarella (reserving 2 tablespoons), sun dried tomatoes, and basil.

SUN DRIED TOMATO BASIL CORNBREAD

Transfer batter to a greased 9×5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper. Bake for 35-40 minutes.

SUN DRIED TOMATO BASIL CORNBREAD-4 copy

SUN-DRIED TOMATO BASIL CORNBREAD
 
Author:
Ingredients
  • 1 cup flour
  • 1 cup corn meal
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ⅓ cup shredded mozzarella, divided
  • 10 sun dried tomatoes, chopped
  • ¼ cup basil, chopped
  • Additional basil leaves
  • Additional cracked pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, stir together flour, corn meal, baking powder, salt, garlic powder, and pepper. Add milk, vegetable oil, and an egg to batter, continuing to stir. Fold in mozzarella (reserving 2 tablespoons), sun dried tomatoes, and basil.
  3. Transfer batter to a greased 9x5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper.
  4. Bake for 35-40 minutes.

Adapted from Food, Pleasure, and Health.

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Comments

  • Chris

    Made this yesterday to serve with a batch of white chili for dinner. The dehydrated tomatoes were very good in it – kind of gave it a hint of some sweetness. Also had fresh basil from the garden. Enjoyed this alot.

    • Rachel Schultz

      Excellent! Thanks Chris.

  • Chris

    Hi Rachel,
    This sounds really good. Do you think that I could use tomatoes dried in my dehydrator in place of those listed? Looking forward to trying this recipe. I love all the fall recipes – I tend to bake more then. It just doesn’t seem worth it to heat up the house in the summertime and make the AC run more. Can’t wait for your cookbook to come out!

    • Rachel Schultz

      You could definitely use those! Thanks Chris <3

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