Corn Bread with Sun-Dried Tomatoes, Basil, and Cheese

• Vegetarian

• Produce

  • 1/4 cup Basil
  • 2 tsp Garlic powder
  • 10 Sun dried tomatoes

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Corn meal
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola oil

• Dairy

  • 1 4 cup shredded cheese + 1 tablespoon
  • 1 cup Milk

Found on foodpleasureandhealth.com

Description

Ingredients

• 1 cup all-purpose flour
• 1 cup corn meal
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoon garlic powder
• 1 teaspoon pepper
• 1 cup milk (I used 2%)
• ¼ cup canola oil
• 1 large egg
• 10-12 sun-dried tomatoes, chopped
• ¼ cup basil, chopped
• ¼ cup shredded cheese + 1 tablespoon for topping (i used provolone + mozzarella mix)

Directions

• Preheat the oven to 350F.
• Lightly grease the loaf pan and leave it aside.
• In a medium bowl, mix flours, salt, pepper, baking powder, and garlic powder together.
• In another bowl, lightly beat, milk, oil, eggs and pour it over the dry ingredients slowly.
• Mix everything together and gently fold in sun-dried tomatoes, basil, and cheese
• pour the batter into the loaf pan and top it with cheese and few basil leaves if desired.
• Bake for 35-40 minutes or until the tooth pick inserted comes out clean.
• Let the bread rest for 10-15 minutes before slicing.