Corn Bread with Fresh Tomatoes and Mozzarella
Bon Appetit, Oct. 1999, pg. 145
serves 8

1 1/2 c. plus 1 T. flour
1/2 c. yellow cornmeal
2 T. sugar
2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1 c. 1/2 inch cubes mozzarella cheese (about 4 oz.)
1 c. chilled buttermilk
2 large eggs
1/4 c. olive oil
1/4 c. chopped fresh Italian parsley
2/3 c. diced seeded plum tomatoes (about 4 oz.)

Position rack in bottom third of oven and preheat oven to 400. Butter a 9x9x2 inch baking pan Whisk 1 1/2 c. flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl to blend well. Combine cheese cubes and remaining 1 T. flour in a small bowl. Toss to coat. Whisk buttermilk, eggs, oil and parsley in another bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine. Do not over mix. Sprinkle mozzarella cubes and diced tomatoes over batter, stir gently just to distribute evenly. Transfer batter to prepared pan, bake til it just begins to brown on top and tester inserted comes out clean. About 22 min. Transfer pan to rack and cool 15 min before cutting into squares and serve warm.