CORNBREAD WITH FRESH TOMATOES AND MOZZARELLA

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