Recipe Double Corn Bread With Smoked Mozzarella And Sun Dried Tomatoes

RECIPE: DOUBLE CORN BREAD WITH SMOKED MOZZARELLA AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 400°F. 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.
• In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the ham, the tomatoes, and the parsley.
• Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.
• Drizzle the heated skillet with the remaining 2 table-spoons of oil, tilting the pan to coat evenly. 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. Sprinkle the top with the remaining 2 tablespoons cheese.
• Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.

CORN BREAD WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.)
• Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.