Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes Recipe | Sur La Table (2024)

• 1¼ cups yellow cornmeal
• ¾ cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• ⅛ teaspoon coarsely ground black pepper
• 2 large eggs
• 1 cup buttermilk
• ¼ cup plus 2 tablespoons flavorless vegetable oil
• 1 cup fresh corn kernels (from 2 ears)
• ½ cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese
• ¼ cup minced smoked ham (optional)
• 2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained
• 1 tablespoon finely chopped fresh Italian parsley

There are many tempting flavor possibilities whenit comes to corn bread. For this version, smokedmozzarella or Gouda is substituted for the moretraditional Cheddar or Monterey Jack. The additionof buttermilk gives the bread a tender crumb anda slight tang, the dried tomatoes add a salty edge,and the corn kernels reinforce the taste of the yellowcornmeal. Fresh corn is preferred, although cannedor thawed frozen kernels can be used.

Preheat the oven to 400°F. Place a 10-inch cast-ironskillet over low heat on the stove top and leave it to heatwhile preparing the batter for the corn bread.

In a large bowl, combine the cornmeal, flour, bakingpowder, sugar, salt, and black pepper, and stir with astandard whisk to mix. In a second large bowl, whisktogether the eggs, buttermilk, and ¼ cup of the oil untilblended. Stir into this second bowl the corn, ½ cup ofthe cheese, the ham, the tomatoes, and the parsley.

Make a well in the center of the dry ingredients. Addthe buttermilk mixture and fold together with a rubberspatula just until blended.

Drizzle the heated skillet with the remaining 2 tablespoonsof oil, tilting the pan to coat evenly. Immediatelyadd the batter (the oil will sizzle and bubble up aroundthe edges to coat the sides of the skillet), and spread it tothe edges of the skillet, using a rubber spatula. Sprinklethe top with the remaining 2 tablespoons cheese.

Bake for 25 minutes, or until the top is golden and theedges have pulled away from the sides of the skillet.Serve hot or at room temperature, cut into wedges.

• 1¼ cups yellow cornmeal
• ¾ cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• ⅛ teaspoon coarsely ground black pepper
• 2 large eggs
• 1 cup buttermilk
• ¼ cup plus 2 tablespoons flavorless vegetable oil
• 1 cup fresh corn kernels (from 2 ears)
• ½ cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese
• ¼ cup minced smoked ham (optional)
• 2 tablespoons finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained
• 1 tablespoon finely chopped fresh Italian parsley

There are many tempting flavor possibilities whenit comes to corn bread. For this version, smokedmozzarella or Gouda is substituted for the moretraditional Cheddar or Monterey Jack. The additionof buttermilk gives the bread a tender crumb anda slight tang, the dried tomatoes add a salty edge,and the corn kernels reinforce the taste of the yellowcornmeal. Fresh corn is preferred, although cannedor thawed frozen kernels can be used.

Preheat the oven to 400°F. Place a 10-inch cast-ironskillet over low heat on the stove top and leave it to heatwhile preparing the batter for the corn bread.

In a large bowl, combine the cornmeal, flour, bakingpowder, sugar, salt, and black pepper, and stir with astandard whisk to mix. In a second large bowl, whisktogether the eggs, buttermilk, and ¼ cup of the oil untilblended. Stir into this second bowl the corn, ½ cup ofthe cheese, the ham, the tomatoes, and the parsley.

Make a well in the center of the dry ingredients. Addthe buttermilk mixture and fold together with a rubberspatula just until blended.

Drizzle the heated skillet with the remaining 2 tablespoonsof oil, tilting the pan to coat evenly. Immediatelyadd the batter (the oil will sizzle and bubble up aroundthe edges to coat the sides of the skillet), and spread it tothe edges of the skillet, using a rubber spatula. Sprinklethe top with the remaining 2 tablespoons cheese.

Bake for 25 minutes, or until the top is golden and theedges have pulled away from the sides of the skillet.Serve hot or at room temperature, cut into wedges.

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