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

Seventh Place Runner Up Read Blog Post

Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs - 8.5 oz

1 cup fine cornmeal
1 cup all-purpose flour
1 8.5 oz jars Bella Sun Luci Sun Dried Tomatoes Julienne Cut, with the olive oil
1 tbsp 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

Preheat oven to 375 degrees.
Mix all ingredients except the basil together. Mix with a wood spoon/by hand. Don’t overmix.
Grease 1 muffin pan and 1 loaf pan abundantly with the butter. (You can use paper muffin cups if you prefer)
Fill the muffin and loaf pans with the batter.
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.
Let rest 10-20 minutes before turning the muffins and loaf out of their pans.