Cornbread with Fresh Tomatoes and Mozzarella
Delight your taste buds with this heavenly *Cornbread with Fresh Tomatoes and Mozzarella*, a savory twist on a classic Southern staple. This recipe combines golden, buttery cornbread with the bright juiciness of garden-fresh tomatoes, the creamy indulgence of melted mozzarella, and the aromatic freshness of chopped basil. Baked to perfection in a cast-iron skillet, it boasts a crisp golden crust while staying irresistibly tender inside. The decorative layering of tomato and mozzarella slices not only adds visual appeal but also creates delightful bursts of flavor in every bite. Perfect as a summer side dish, a comforting snack, or even a light meal, this savory cornbread pairs beautifully with a fresh salad or a bowl of soup. Bursting with seasonal flavors, this easy-to-follow recipe will elevate your table and satisfy your cravings for comfort food with an artisanal twist.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 medium Fresh tomatoes (sliced)
- 8 ounces Fresh mozzarella (sliced)
- 2 tablespoons Fresh basil leaves (chopped)
- 1 teaspoon Olive oil (for greasing the skillet)
- 0.25 teaspoon Cracked black pepper
Instructions
Preheat your oven to 400°F (200°C).
Grease a 10-inch cast-iron skillet or baking dish with olive oil and set aside.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.
In a separate bowl, beat the eggs, then add the milk and melted butter. Stir to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter into the prepared skillet, spreading it evenly.
Layer the sliced mozzarella and fresh tomato slices on top of the batter, alternating them in a decorative pattern.
Sprinkle the chopped basil and cracked black pepper evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 10 minutes before slicing and serving.
Serve warm as a savory treat or a complement to your favorite dishes.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 4409 mg | 192% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 51.8 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1634 mg | 126% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
