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


Seventh Place Runner Up Read Blog Post

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Bella Product Used:

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

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Makes enough for a pan of muffins and a loaf!

  • 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


  1. Preheat oven to 375 degrees.
  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 muffin and loaf 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.

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