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

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

Food Pleasure Health
SKU:
Basltocrbrd

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description
Corn Bread with Sun-Dried Tomatoes, Basil, and Cheese
 
 
Author: Dixya @ Food, Pleasure, and Health
Serves: 1 loaf
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)
 
 
Instructions
  1. Preheat the oven to 350F.
  2. Lightly grease the loaf pan and leave it aside.
  3. In a medium bowl, mix flours, salt, pepper, baking powder, and garlic powder together.
  4. In another bowl, lightly beat, milk, oil, eggs and pour it over the dry ingredients slowly.
  5. Mix everything together and gently fold in sun-dried tomatoes, basil, and cheese
  6. pour the batter into the loaf pan and top it with cheese and few basil leaves if desired.
  7. Bake for 35-40 minutes or until the tooth pick inserted comes out clean.
  8. Let the bread rest for 10-15 minutes before slicing.