Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
- 1-1/2 cup 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 (about 4 ounces) mozzarella cheese, cut into 1/2-inch cubes
- 1 cup chilled buttermilk
- 2 large eggs
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 2/3 cup (about 4 ounces) diced seeded plum tomatoes
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.
Yield: 8 to 10 servings
Recipe Source: Bon Appetit 1995 Annual (Conde Nast) - out of print
Reprinted with permission.