SUN-DRIED TOMATO BASIL CORNBREAD
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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. 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.
  2. Transfer batter to a greased 9x5 loaf pan. Top with reserved mozzarella, additional basil leaves, and cracked pepper. Bake for 35-40 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/08/25/sun-dried-tomato-basil-cornbread/