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

Corn Bread with Sun-Dried Tomatoes, Basil, and Cheese –  delicious, fluffy, and easy recipe that everyone will enjoy as a side, with chili, or by itself!

In spite of work + school craziness right now, I escaped from that all that boring stuff and cooked up a storm this afternoon, or at least it felt like it. I have not having entered the kitchen to do any real cooking for almost a week now, which is pretty unusual for me. One of the things that came out so beautifully this afternoon was Corn Bread with Sun-Dried Tomatoes, Basil, and Cheese – so fluffy, delicious, and highly addictive. I have already finished more than half the loaf in less than 12 hour period, so there’s that.



If you are anything like me who loves all things carbs and cheese – you need to leave everything behind including the presentation that’s due tomorrow and make this bread… like right now! Unlike other recipes, I don’t think Corn Bread with Sun-Dried Tomatoes, Basil, and Cheese needs much explanation. I utilized mostly all the pantry ingredients – sun-dried tomatoes leftover from the scones I made back in Fall, fresh basil from my patio (all the herbs are surprisingly flourishing this year but the cacti is not doing so well), and cheese which I like to stock for last minute pizza cravings.
















Besides my love for carbs, I may or may not have made the bread to use new baking pans from OXO that I recently won via Nik’s website!These pans look legit, like it’s meant for serious cooks/bakers + I love the color. OXO didn’t ask me to say these things, just for the record.







I hope your Monday is off to a great start. Wish me luck on my last presentation for this semester, which I desperately need to get back to now. XOXO

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

Author: Dixya @ Food, Pleasure, and Health
Serves: 1 loaf


  • 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%)
  • 1/4 cup canola oil
  • 1 large egg
  • 10-12 sun-dried tomatoes, chopped
  • 1/4 cup basil, chopped
  • 1/4 cup shredded cheese + 1 tablespoon for topping (i used provolone + mozzarella mix)


  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.
Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.