Cornbread With Fresh Tomatoes and Mozzarella |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 10 |
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This is SO yummy. What a fusion this is! I've made this 3 times now, and I think it just gets better and better. I added basil to it one time; the next time I added some Italian seasonings; then I just made some yesterday and put some cooked, crumbled Italian sausage in it. Source:Bon Appetit. 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 |
Directions:
1. Position rack in bottom third of oven and preheat to 400°F.
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.
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