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 the yellow
cornmeal. Fresh corn is preferred, although canned
or thawed frozen kernels can be used.
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.
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, ½ cup of
the cheese, the ham, the tomatoes, and the parsley.
Make a well in the center of the dry ingredients. Add
the buttermilk mixture and fold together with a rubber
spatula just until blended.
Drizzle the heated skillet with the remaining 2 tablespoons
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.
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.
