Disclosure: This post is sponsored by Martha White. All opinions and text are my own.
I actually debated calling this recipe: Tomato, Basil, Mozzarella Cornbread. I mean, because really, that’s what it is. But, because I like alliteration, I thought Caprese Cornbread had a nice ring to it. Geek much? Totally.Insalata Caprese (in Italian it means: Salad of Capri) is a simple Italian salad of fresh tomatoes, mozzarella and basil. Thank you to Wikipedia for that explanation. Google is a beautiful thing, no?Anyhow, a bit of olive oil is drizzled over the top of the whole salad. In this recipe, the tomatoes are sun-dried but it totally works here. Let’s be honest, sun-dried tomatoes are not the purdiest things in the world, but daggone it – they are SO flavorful!
- 2 6 oz packets Martha White Cotton Country Cornbread
- 1 1/2 cups water
- 1 egg
- 1/3 cup chopped fresh basil
- 1 12 oz container marinated mozzarella balls
- 1 7 oz jar sun-dried tomatoes
- Preheat oven to 450f degrees.
- Coat a 9 or 10-inch cast iron skillet with a layer of vegetable or olive oil.
- Be generous with the coating of oil since you don't want the cornbread to stick when trying to remove it.
- When oven is finished preheating, place the skillet into the oven to warm up (for about 6-8 minutes.)
- While skillet is warming up, prepare the cornbread batter.
- In a large bowl, mix together both packets of cornbread mix with water and egg.
- Finely chop basil and sun-dried tomatoes.
- And cut mozzarella balls in half.
- Add basil, mozzarella and sun-dried tomatoes to cornbread batter.
- Stir gently until combined.
- When skillet has warmed, add cornbread batter to the skillet.
- Bake cornbread (on middle oven rack) for approximately 15 to 20 minutes (until golden brown.)
Please be careful removing the cast iron skillet from the oven. It is heavy and hot so use oven gloves and take care. Slice and serve while warm! This cornbread reheats really well too.