A classic duo adds an Italian accent to an American favorite.

Makes 8 to 10 servings.

INGREDIENTS

  • 1 1/2cups plus 1 tablespoon unbleached all purpose flour
  • 1/2cup yellow cornmeal
  • 2tablespoons sugar
  • 2teaspoons baking powder
  • 3/4teaspoon salt
  • 1/2teaspoon baking soda
  • 1cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
  • 1cup chilled buttermilk
  • 2large eggs
  • 1/4cup olive oil
  • 1/4cup chopped fresh italian parsley
  • 2/3cup diced seeded plum tomatoes (about 4 ounces)

    DIRECTIONS

    Position rack in bottom third of oven and preheat to 400°F. Butter 9×9x2-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.