Corn Bread With Fresh Tomatoes And Mozzarella
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | October 199 | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Plus 1 tablespoon unbleached |
| all purpose | ||
| flour | ||
| 1/2 | c | Yellow cornmeal |
| 2 | T | Sugar |
| 2 | t | Baking powder |
| 3/4 | t | Salt |
| 1/2 | t | Baking soda |
| 1 | c | Mozzarella cheese, about 4 |
| ounces | ||
| 1/2-inch cubes | ||
| 1 | c | Chilled buttermilk |
| 2 | Eggs | |
| 1/4 | c | Olive oil |
| 1/4 | c | Chopped fresh Italian |
| parsley | ||
| 2/3 | c | Diced seeded plum tomatoes |
| about 4 ounces | ||
| 15 | Fat, 2 Other Carbohydrates |
INSTRUCTIONS
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. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1324 Calories (kcal); 92g Total Fat; (62% calories from fat); 41g Protein; 85g Carbohydrate; 475mg Cholesterol; 3787mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4489
Calories From Fat: 885
Total Fat: 100.6g
Cholesterol: 481mg
Sodium: 4775.9mg
Potassium: 2245.7mg
Carbohydrates: 728.1g
Fiber: 26.4g
Sugar: 58.6g
Protein: 154.5g