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.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/08/25/sun-dried-tomato-basil-cornbread/