Recipe: Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes Cookbook Recipes

Course Side Dishes

Ingredients in this Recipe

1 1/4 cups yellow cornmeal
1 cup buttermilk
1 cup fresh corn kernels (from 2 ears)
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese
1/4 cup minced smoked ham (optional)
1/4 cup plus 2 tablespoons flavorless vegetable oil
1/8 teaspoon coarsely ground black pepper
2 large eggs
2 tablespoons finely chopped olive oil packed sun dried tomatoes, rinsed and drained
3/4 cup all purpose flour
4 teaspoons baking powder

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