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.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Grease a 10-inch cast-iron skillet or baking dish with olive oil and set aside.

Step 3

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.

Step 4

In a separate bowl, beat the eggs, then add the milk and melted butter. Stir to combine.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 6

Pour the batter into the prepared skillet, spreading it evenly.

Step 7

Layer the sliced mozzarella and fresh tomato slices on top of the batter, alternating them in a decorative pattern.

Step 8

Sprinkle the chopped basil and cracked black pepper evenly over the top.

Step 9

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.

Step 10

Remove the skillet from the oven and let the cornbread cool for 10 minutes before slicing and serving.

Step 11

Serve warm as a savory treat or a complement to your favorite dishes.

Nutrition Facts

Serving size	(1149.7g)

Amount per serving	% Daily Value*
Calories	2573.1

Total Fat 124.0g	0%
Saturated Fat 70.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 687.3mg	0%
Sodium 4408.6mg	0%
Total Carbohydrate 270.6g	0%
Dietary Fiber 16.8g	0%
Total Sugars 51.8g
Protein 94.8g	0%

Vitamin D 189.4IU	0%
Calcium 1634.4mg	0%
Iron 13.9mg	0%
Potassium 1515.8mg	0%

*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.

Source of Calories

Fat: 43.3%

Protein: 14.7%

Carbs: 42.0%