Sun-dried tomatoes are one of my husband’s all time favorites, 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. Imagine all the things you normally make cornbread with (CHILI!!) and substituting this for the cornbread to make it a little extra special.
SUN-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.
Transfer batter to a greased 9×5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper. Bake for 35-40 minutes.
- 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
- 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.
- Transfer batter to a greased 9x5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper. Bake for 35-40 minutes.
Adapted from Food, Pleasure, and Health.