Sun-dried Tomato and Mozzarella Cornbread

It’s September, meaning we should be experiencing fall now, but I live in Los Angeles, so I’m still walking around in skirts and flip flops and wearing sunscreen. Here are a few things I would be do right now if I lived somewhere that had actual seasons:

1) Switch out all my summer clothes for winter clothes. The main reason I don’t do this now is that I no longer have winter clothes. I have some light jackets, and sweaters that I used to wear in college that now only come out when I go home for Xmas. Based on our holiday photos you would understandably think that I hadn’t gone clothes shopping since 2007.

2) Go onĀ  a hike and take in the beautiful colors of the leaves. Unfortunately, in Los Angeles leaves have two colors. Green and dead.

3) Buy school supplies!!! Okay, this is the only thing I miss about going to school. I wish that I could come up with any excuse to go to Target in September and buy Lisa Frank notebooks, #2 pencils and colorful erasers.

4) Play in leaf piles. Please note: I will NEVER be too old to do this. Ever. In 60 years when you see the 80 year old woman rolling around in a pile of leaves, it’ll be me. My grand kids will all think I’m weird. Or maybe awesome.

5) Make comfort food. Okay, this is something I can still do in LA.

I made this cornbread to go with a new chili recipe I was trying. The chili needs some tweaking, but this stuff was perfect. Cheesy and with the sharp tomato taste, I ate this for breakfast the next morning. And as a snack. And…yeah, let’s just say most of that pan ended up in my belly.

Sun-dried Tomato and Mozzarella Cornbread

1 cup all purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup + 1 tablespoon melted butter
2 eggs, lightly beaten
1 cup buttermilk
1 cup grated fresh mozzarella cheese
1/4 cup chopped sun-dried tomatoes

Preheat oven to 400 degrees F.

In a medium bowl sift together all the dry ingredients. In a separate small bowl beat together the eggs, buttermilk and 1/4 cup butter.

Lightly grease an iron skillet or 9 inch round pan with the additional tablespoon of melted butter.

Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the cheese and tomatoes and pour into the skillet. Bake for 15 to 20 minutes, or until a wooden toothpick comes out clean. Eat immediately, while still cheesy and gooey.

Print this recipe!

 

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2 Thoughts on “Sun-dried Tomato and Mozzarella Cornbread

  1. I’m so glad I’m not the only one waxing poetic about the onset of fall and the lack there of here in LA. This looks fantastic. Definitely on my list for fall baking!

  2. YUM I love your take on cornbread, so delicious and tasty. The sundried tomatoes probably add a great flavor to the bread!

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