Cornbreadwithfreshtomatoesandmozzarella Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• In a large bowl, combine the first eight ingredients. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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 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.

Steps:

• Prepare a grill for medium-high heat.
• Toss the mozzarella with the basil and a pinch of salt in a small bowl. Whisk the vinegar with 3 tablespoons of the olive oil in a separate small bowl until emulsified. Set both aside.
• Brush the tomatoes and corn with the remaining 3 tablespoons oil and season with salt and pepper. Grill the corn, rotating occasionally, until cooked and charred in spots, about 20 minutes. Grill the tomatoes, rotating occasionally, until the skins start to burst and are charred in spots, about 7 minutes.
• Peel the skins away from the tomatoes, then chop the tomatoes into small cubes. Transfer to a small bowl and season with salt and pepper. Slice the kernels from the cobs, transfer to a small bowl and season with salt and pepper.
• Spoon 2 tablespoons corn into the bottom of each of 6 half-pint mason jars. Top each with 2 tablespoons tomato, then 2 tablespoons mozzarella. Repeat the process one more time so there are 6 layers total, ending with the mozzarella on top. Drizzle with some of the cider vinaigrette. The salads will keep, refrigerated, for up to 2 hours.

Steps:

• In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.

Steps:

• Preheat oven to 400°F
• Butter two 9 1/2-inch-diameter deep-dish pie dishes.
• Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
• Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
• Stir buttermilk mixture into dry ingredients.
• Divide cornbread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
• Corn breads can be prepared 6 hours ahead.
• To reheat, cover with aluminum foil.
• Reheat covered in 350°F oven about 10 minutes.
• Cut cornbreads into wedges.
• Transfer to towel-lined basket; serve warm.