Cornbread With Fresh Tomatoes And Mozzarella Recipe

Name: Cornbread With Fresh Tomatoes And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all-purpose flour, plus; 1 tablespoon unbleached all-purpose flour; 1/2 cup yellow cornmeal; 2 tablespoons sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup mozzarella cheese, cut into 1/2-inch cubes; 1 cup buttermilk, chilled; 2 large eggs; 1/4 cup olive oil; 1/4 cup Italian parsley, chopped; 2/3 cup diced seeded plum tomato

Servings: persons

1 1/2 cups unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup mozzarella cheese, cut into 1/2-inch cubes
1 cup buttermilk, chilled
2 large eggs
1/4 cup olive oil
1/4 cup Italian parsley, chopped
2/3 cup diced seeded plum tomato

1
Position rack in bottom third of oven and preheat to 400u00b0F.
2
Butter 9x9x2-inch baking pan.
3
Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend.
4
Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat.
5
Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (don't over-mix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
6
Transfer batter to prepared pan. Bake cornbread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups unbleached all-purpose flour, plus, 1 tablespoon unbleached all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons sugar, and more.

Yes, Cornbread With Fresh Tomatoes And Mozzarella falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread With Fresh Tomatoes And Mozzarella

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