Best 5 Corn Bread With Fresh Tomatoes And Mozzarella Recipes

Indulge in a culinary delight with our irresistible Corn Bread with Fresh Tomatoes and Mozzarella, a tantalizing dish that bursts with vibrant flavors. This recipe seamlessly blends the sweetness of cornbread, the tangy zest of fresh tomatoes, and the creamy richness of melted mozzarella cheese. Every bite offers a satisfying combination of textures and tastes that will leave you craving more. Our curated collection of recipes includes variations that cater to diverse dietary preferences, including a gluten-free option for those with sensitivities. Embark on a delightful journey as you explore different takes on this classic dish, whether you prefer a traditional Southern-style cornbread or a healthier, whole-wheat version. Each recipe is carefully crafted to ensure perfect results, whether you're a seasoned cook or just starting out in the kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will elevate your taste buds and leave you with a memorable dining experience.

Here are our top 5 tried and tested recipes!

FRESH CORN AND TOMATO SALAD

Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

CREAMED CORN CORNBREAD

Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CORNBREAD WITH FRESH TOMATOES AND MOZZARELLA

Cornbread With Fresh Tomatoes and Mozzarella image

This is SO yummy. What a fusion this is! I've made this 3 times now, and I think it just gets better and better. I added basil to it one time; the next time I added some Italian seasonings; then I just made some yesterday and put some cooked, crumbled Italian sausage in it. Source:Bon Appetit.

Provided by FLUFFSTER

Categories Quick Breads

Time 42m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup mozzarella cheese, cut into 1/2-inch cubes
1 cup buttermilk, chilled
2 large eggs
1/4 cup olive oil
1/4 cup Italian parsley, chopped
2/3 cup diced seeded plum tomato

Steps:

Position rack in bottom third of oven and preheat to 400°F.
Butter 9x9x2-inch baking pan.
Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend.
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 (don't over-mix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
Transfer batter to prepared pan. Bake cornbread 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.

Nutrition Facts : Calories 264.2, Fat 11.9, SaturatedFat 3.4, Cholesterol 65.2, Sodium 530, Carbohydrate 30.4, Fiber 1.4, Sugar 5.4, Protein 9

FRESH MOZZARELLA AND TOMATO

Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

CORN BREAD

Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

Tips:

Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned tomatoes, but be sure to drain them well.
Use a good quality mozzarella cheese. Fresh mozzarella is best, but you can also use shredded mozzarella or mozzarella balls.
Don't overmix the batter. Overmixing will make the cornbread tough.
Bake the cornbread until it is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Cornbread with fresh tomatoes and mozzarella is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh tomatoes and it is also a good source of fiber and protein. This recipe is sure to be a hit with your family and friends.