Sun Dried Tomato-Basil-Rosemary-Provolone-Whole Corn Kernel Cornbread Muffins

Ingredients

Makes enough for a pan of muffins OR a loaf!

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1½ 8.5 oz jars Bella Sun Luci Sun Dried Tomatoes Julienne Cut (With the oil)
• 1 TB baking powder
• 2 tsp garlic powder
• 2 tsp dry oregano
• 2 tsp kosher salt
• 1 tsp smoked paprika
• 1½ cup whole milk
• 1 egg-beaten
• 1 cup shredded provolone cheese
• 1 cup corn kernels (fresh or frozen)
• 1 tsp rosemary, finely chopped
• ¼ cup (4 TB) fresh basil, chiffonade (slice thin), set aside
• Butter for greasing the pans

Directions

1. Preheat oven to 375.
2. Mix all ingredients except the basil together. Mix with a wood spoon/by hand. Don’t overmix.
3. Grease 1 muffin pan and 1 loaf pan abundantly with the butter. (You can use paper muffin cups if you prefer)
4. Fill the pans with the batter.
5. Bake 25-35 minutes for the muffins and 35-45 minutes (or more) for the loaf, or until a toothpick comes out of the center clean.
6. Let rest 10-20 minutes before turning the muffins and loaf out of their pans.