Double Corn Bread With Smoked Mozzarella and Sun-Dr

Name: Double Corn Bread With Smoked Mozzarella and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups yellow cornmeal; ¾ cup all-purpose flour; 4 teaspoons baking powder; 1 tablespoon sugar; 1 teaspoon coarse salt; ⅛ teaspoon fresh coarse ground black pepper; 2 large eggs; 1 cup buttermilk; ¼ cup plus 2 tablespoons canola oil (flavorless vegetable oil) or ¼ cup grapeseed oil (flavorless vegetable oil); 1 cup fresh corn kernels (from 2 ears); ½ cup plus 2 tablespoons coarsely shredded smoked mozzarella cheese or ½ cup gouda cheese; ¼ cup minced smoked ham (optional); 2 tablespoons finely chopped sun-dried tomatoes packed in oil (rinsed drained); 1 tablespoon finely chopped fresh parsley

Servings: persons

1 ¼ cups yellow cornmeal
¾ cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon coarse salt
⅛ teaspoon fresh coarse ground black pepper
2 large eggs
1 cup buttermilk
¼ cup plus 2 tablespoons canola oil (flavorless vegetable oil) or ¼ cup grapeseed oil (flavorless vegetable oil)
1 cup fresh corn kernels (from 2 ears)
½ cup plus 2 tablespoons coarsely shredded smoked mozzarella cheese or ½ cup gouda cheese
¼ cup minced smoked ham (optional)
2 tablespoons finely chopped sun-dried tomatoes packed in oil (rinsed drained)
1 tablespoon finely chopped fresh parsley

1
Preheat the oven to 400F Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.
2
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper and stir with a standard whisk to mix.
3
In a second large bowl, whisk together the eggs, buttermilk and 1/4 cup of the oil until blended.
4
Stir into this second bowl the corn, 1/2 cup of the cheese, the ham (if using), the tomatoes and the parsley.
5
Make a well in the center of the dry ingredients.
6
Add the buttermilk mixture and fold together with a rubber spatula just until blended.
7
Drizzle the heated skillet with the remaining 2 tablespoons of oil, tilting the pan to coat evenly.
8
Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula.
9
Sprinkle the top with the remaining 2 tablespoons cheese.
10
Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet.
11
Serve hot or at room temperature, cut into wedges.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 ¼ cups yellow cornmeal, ¾ cup all-purpose flour, 4 teaspoons baking powder, 1 tablespoon sugar, and more.

Yes, Double Corn Bread With Smoked Mozzarella and Sun-Dried Tomatoes 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.

That's it — enjoy your meal!

Double Corn Bread With Smoked Mozzarella and Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions