Savory Cornbread with Mozzarella and Fresh Tomatoes
Indulge in this delightful and savory cornbread that marries the sweetness of cornmeal with the creamy richness of mozzarella and the freshness of ripe tomatoes. Each bite is a harmonious blend of flavors, enhanced by the freshness of herbs like parsley and the optional kick of Italian seasoning or sausage. Perfect as a side dish for a summer barbecue or as a stand-alone snack, this cornbread is versatile and incredibly satisfying. It has quickly become a favorite in my kitchen, improving with every iteration. Whether you enjoy it plain or with your favorite toppings, you're in for a treat!
N/A
Servings
150
Calories
13
Ingredients
Ingredients
Unbleached all-purpose flour
1 1/2 cups (Measured)
Unbleached all-purpose flour
1 tablespoon (For coating mozzarella)
Yellow cornmeal
1/2 cup (Measured)
Sugar
2 tablespoons (Measured)
Baking powder
2 teaspoons (Measured)
Salt
3/4 teaspoon (Measured)
Baking soda
1/2 teaspoon (Measured)
Mozzarella cheese
1 cup (Cut into 1/2-inch cubes)
Buttermilk
1 cup (Chilled)
Large eggs
2 (Beaten)
Olive oil
1/4 cup (Measured)
Italian parsley
1/4 cup (Chopped)
Seeded plum tomato
2/3 cup (Diced)
Instructions
1
Preheat your oven to 400°F (200°C) and position the oven rack in the bottom third.
2
Grease a 9x9x2-inch baking pan with butter or cooking spray to prevent sticking.
3
In a large mixing bowl, whisk together 1 1/2 cups of flour, cornmeal, sugar, baking powder, salt, and baking soda until well blended.
4
In a small bowl, toss the mozzarella cubes with the remaining 1 tablespoon of flour, coating them lightly. This will help prevent them from sinking in the batter.
5
In a separate medium bowl, whisk together the chilled buttermilk, eggs, olive oil, and chopped parsley until fully combined.
6
Pour the buttermilk mixture into the flour mixture, stirring gently until just combined. Be cautious not to over-mix; a few lumps are okay.
7
Gently fold in the coated mozzarella cubes and the diced, seeded plum tomatoes into the batter, distributing them evenly without overworking the mix.
8
Pour the batter into the prepared baking pan, smoothing the top as necessary.
9
Bake in the preheated oven for about 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10
Remove the pan from the oven and let it cool for 15 minutes on a wire rack. Cut into squares or wedges and serve warm, enjoying the delightful flavors!
Nutrition Information
7g
Fat
16g
Carbs
4g
Protein
1.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be set to for this cornbread?
The oven should be preheated to 400°F (200°C).
Where should the oven rack be positioned?
The oven rack should be positioned in the bottom third of the oven.
What size baking pan is required?
You should use a 9x9x2-inch baking pan.
How should I prepare the baking pan?
Grease the pan with butter or cooking spray to prevent the cornbread from sticking.
What are the main dry ingredients for the base?
The dry ingredients include 1 1/2 cups of flour, yellow cornmeal, sugar, baking powder, salt, and baking soda.
Why should I toss the mozzarella cubes in flour?
Tossing the mozzarella cubes in one tablespoon of flour prevents them from sinking to the bottom of the batter.
Should the buttermilk be at room temperature?
No, the recipe specifies using chilled buttermilk.
How many eggs are needed and how should they be prepared?
Two large eggs are needed, and they should be beaten before being mixed with other wet ingredients.
What type of oil is used in this recipe?
The recipe calls for 1/4 cup of olive oil.
What fresh herb is included in the batter?
1/4 cup of chopped fresh Italian parsley is added to the batter.
How should the tomatoes be prepared before adding them to the mix?
The plum tomatoes should be seeded and diced to equal 2/3 cup.
What is the correct way to combine the wet and dry ingredients?
Pour the buttermilk mixture into the flour mixture and stir gently until just combined, leaving a few lumps.
Is there a risk of over-mixing the batter?
Yes, you should be cautious not to over-mix; a few lumps in the batter are acceptable.
When do I add the mozzarella and tomatoes?
Gently fold the flour-coated mozzarella cubes and diced tomatoes into the batter after the wet and dry ingredients are combined.
How long does the cornbread need to bake?
Bake for approximately 22 minutes.
How can I tell if the cornbread is finished baking?
It is done when the top is golden brown and a toothpick inserted into the center comes out clean.
How long should the cornbread cool before serving?
Let the pan cool for 15 minutes on a wire rack before cutting.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, this is a vegetarian recipe.
How many calories are in a serving of this cornbread?
Each serving contains 150 calories.
What is the fat content per serving?
There are 7g of fat per serving.
How much protein is in one serving?
Each serving provides 4g of protein.
How many carbohydrates are in a serving?
There are 16g of carbohydrates per serving.
Does this cornbread contain fiber?
Yes, it contains 1.2g of fiber per serving.
What type of cornmeal is best for this recipe?
The recipe specifies using 1/2 cup of yellow cornmeal.
What size should the mozzarella cubes be?
The mozzarella should be cut into 1/2-inch cubes.
How much sugar is used in the recipe?
The recipe uses 2 tablespoons of sugar.
What type of flour is recommended?
Unbleached all-purpose flour is recommended.
How much baking powder and baking soda are needed?
The recipe requires 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Can I add other flavors to this cornbread?
Yes, the description suggests you can add Italian seasoning or sausage for an extra kick.
What is the best way to serve this cornbread?
It is best served warm, cut into squares or wedges, as a side dish or snack.