Cornbread with Tomatoes and Mozzarella Cheese

For the cornbread with tomatoes and mozzarella, first preheat the oven to 200 °C. Grease the baking pan (22 x 22 cm) with butter. Mix sugar, cornmeal, flour, baking powder, salt and baking soda. Dust mozzarella with 1 tablespoon flour. Combine buttermilk, eggs, oil and parsley and add to flour mixture, mixing just until moistened. Stir mozzarella and tomatoes into batter very briefly so they are evenly distributed.

Pour mixture into baking dish and bake for about 22 minutes, until bread begins to brown. Cool on a rack for 15 minutes, cut into squares or corners and bring the cornbread with tomatoes and mozzarella warm to the table.

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