Cornbreadwithfreshtomatoesandmozzarella Recipes
CORNBREAD WITH FRESH TOMATOES AND MOZZARELLA
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.
Provided by FLUFFSTER
Categories Quick Breads
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in bottom third of oven and preheat to 400°F.
- Butter 9x9x2-inch baking pan.
- Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend.
- Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat.
- 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.
- 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.
Nutrition Facts : Calories 264.2, Fat 11.9, SaturatedFat 3.4, Cholesterol 65.2, Sodium 530, Carbohydrate 30.4, Fiber 1.4, Sugar 5.4, Protein 9
CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA
Categories Bread Tomato Side Bake Picnic Super Bowl Thanksgiving Backyard BBQ Mozzarella Cornmeal Tailgating Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. 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 (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
- Transfer batter to prepared pan. Bake corn bread 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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