Ingrédients pour Cornbread With Fresh Tomatoes And Mozzarella
- Unbleached All Purpose Flour
- Yellow Cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- Mozzarella Cheese
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh Italian parsley
- Plum Tomato
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Comment préparer Cornbread With Fresh Tomatoes And Mozzarella
- Preheat oven to 400°F (200°C). Position rack in the lower third of the oven.
- Grease and flour a 9x9x2-inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon baking soda.
- In a small bowl, toss 1 cup cubed fresh mozzarella cheese with 1 tablespoon all-purpose flour until coated.
- In a medium bowl, whisk together 1 cup buttermilk, 2 large eggs, 2 tablespoons olive oil, and 2 tablespoons chopped fresh Italian parsley.
- Gently add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Evenly distribute the mozzarella cubes and 1 cup diced fresh tomatoes over the batter.
- Gently fold to combine.
- Pour batter into the prepared pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is lightly golden brown.
- Let the cornbread cool in the pan for 10-15 minutes before cutting into squares or wedges.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
21g
Fat
17g
Carbs
10g
