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

updated May 3, 2019
Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes
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(Image credit: Faith Durand)

There’s quite a debate going at our earlier post about sweet versus savory cornbread. It seems like many of you feel strongly about the matter! Well, for those of you who love the savory stuff, here’s a recipe to wash the taste of sweet cornbread out of your mouth forever – you’ll never make any other kind, after you’ve tried this.

This recipe comes from Things Cooks Love, which we reviewed yesterday. They say:

There are many tempting flavor possibilities when it comes to corn bread. For this version, smoked mozzarella or Gouda is substituted for the more traditional Cheddar or Monterey-Jack. The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn kernels reinforce the taste of yellow cornmeal. Fresh corn is preferred, although canned or thawed frozen kernels can be used.

Double Corn Bread with Smoked Mozzarella and Sun-Dried Tomatoes

Prep time 20 minutes

Cook time 25 minutes

Serves 8

Nutritional Info


  • 1 1/4 cups

    yellow cornmeal

  • 3/4 cup

    all-purpose flour

  • 4 teaspoons

    baking powder

  • 1 tablespoon


  • 1 teaspoon

    coarse salt

  • 1/8 teaspoon

    coarsely ground black pepper

  • 2

    large eggs

  • 1 cup


  • 1/4 cup

    plus 2 tablespoons flavorless vegetable oil

  • 1 cup

    fresh corn kernels (from 2 ears)

  • 1/2 cup

    plus 2 tablespoons coarsely shredded smoked mozzarella or Gouda cheese

  • 1/4 cup

    minced smoked ham (optional)

  • 2 tablespoons

    finely chopped olive oil-packed sun-dried tomatoes, rinsed and drained

  • 1 tablespoon

    finely chopped fresh Italian parsley


  • 10-inch cast-iron skillet

  • 2

    large bowls

  • Standard whisk

  • Rubber spatula


  1. Preheat the oven to 400°F. Place a 10-inch cast-iron skillet over low heat on the stove top and leave it to heat while preparing the batter for the corn bread.

  2. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and black pepper, and stir with a standard whisk to mix. In a second large bowl, whisk together the eggs, buttermilk, and ¼ cup of the oil until blended. Stir into this second bowl the corn, 1/2 cup of the cheese, the ham, the tomatoes, and the parsley.

  3. Make a well in the center of the dry ingredients. Add the buttermilk mixture and fold together with a rubber spatula just until blended.

  4. Drizzle the heated skillet with the remaining 2 table-spoons of oil, tilting the pan to coat evenly. Immediately add the batter (the oil will sizzle and bubble up around the edges to coat the sides of the skillet), and spread it to the edges of the skillet, using a rubber spatula. Sprinkle the top with the remaining 2 tablespoons cheese.

  5. Bake for 25 minutes, or until the top is golden and the edges have pulled away from the sides of the skillet. Serve hot or at room temperature, cut into wedges.

Recipe Notes

Storing Fresh Herbs: To keep fresh herbs perky, stand them in a cup or glass of water and cover loosely with an inverted plastic bag. They will keep for at least 5 days (basil) or up to 2 weeks (parsley and thyme).