1 1/2 c Plus 1 tablespoon unbleached
-all purpose
; flour
1/2 c Yellow cornmeal
2 tb Sugar
2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1 c Mozzarella cheese; (about 4
-ounces)
; (1/2-inch cubes)
1 c Chilled buttermilk
2 lg Eggs
1/4 c Olive oil
1/4 c Chopped fresh Italian
-parsley
2/3 c Diced seeded plum tomatoes;
-(about 4 ounces)
Position rack in bottom third of oven and preheat to 400F. Butter
9x9x2-inch baking pan. 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.
Makes 8 to 10 servings.
Yields
1 servings