Best Corn Bread With Fresh Tomatoes And Mozzarella Recipes

Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

Creamed Corn Cornbread image

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

Steps:

Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Cornbread With Fresh Tomatoes and Mozzarella image

Provided by FLUFFSTER

Time 42m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour, 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 mozzarella cheese, cut into 1/2-inch cubes
1 cup buttermilk, chilled
2 large eggs
1/4 cup olive oil
1/4 cup Italian parsley, chopped
2/3 cup diced seeded plum tomato

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 image

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Steps:

Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :