| Corn bread with fresh tomatoes and mozzarella |
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An Italian variety of the traditional American corn bread |
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Ingredients
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1 1/2 cups all-purpose flour |
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1 tablespoon all-purpose flour |
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1/2 cup yellow cornmeal |
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2 tablespoons sugar |
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2 teaspoons baking powder |
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3/4 teaspoon salt |
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1/2 teaspoon baking soda |
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1 cup mozzarella cheese, 1/2 inch cubes |
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1 cup buttermilk |
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2 whole large eggs |
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1/4 cup olive oil |
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1/4 cup parsley, chopped |
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2/3 cup plum tomatoes, diced and seeded |
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Instructions
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Position rack in bottom third of oven and preheat to 400 degrees F or 200 degrees C. Butter 9x9x2-inch baking pan.
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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 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.
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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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| Nutrition
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| Per Serving (excluding unknown items): 2182 Calories; 98g Fat (40.4% calories from fat); 73g Protein; 252g Carbohydrate; 12g Dietary Fiber; 541mg Cholesterol; 4082mg Sodium. Exchanges: 13 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 15 1/2 Fat; 2 Other Carbohydrates. |
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| Preparation Time: 0:10 hr:minTotal Time: 0:50 hr:minAuthor: Cheeseline |
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Recipe Reviews
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