Cast Iron

Cherry Tomato Studded Corn Bread

by:
August 16, 2011
0 Ratings
Author Notes

Corn and tomatoes go together beautifully. I made my go to corn bread recipe added caramelized onions, queso fresco cheese and studded with baked cherry tomatoes. Its great on its own smothered with melted butter or a dollop of sour cream or have with your favorite soup or stew.I am including my corn bread recipe but use your favorite in its place. Use a 9 or 10 inch skillet to bake the cornbread. —sdebrango

  • Serves 8-10
Ingredients
  • Tomatoes,onions and cheese
  • 1 pound cherry tomatoes sliced in half
  • 1/2 onion chopped
  • olive oil
  • salt and pepper to taste
  • 1 cup queso fresco grated
  • Baking the cornbread
  • 1 cup corn meal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 egg lightly beaten
  • 1 cup whole milk
  • 1/4 cup olive oil
  • 1 tablespoon butter for pan
In This Recipe
Directions
  1. Tomatoes,onions and cheese
  2. Pre-heat oven to 400 degrees. Line baking sheet with parchment paper place tomatoes cut side up on sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, turn off oven and leave tomatoes in for another 15 minutes. Remove from oven and set aside.
  3. In cast iron skillet coated with olive oil cook the chopped onions until caramelized. Remove from pan and set aside to cool.
  1. Baking the cornbread
  2. Pre-heat oven to 400 degrees.Using the same skillet you cooked the onions in add the tbs of butter place skillet in the oven to get hot.
  3. To a mixing bowl add the dry ingredients and whisk to combine. Add milk, egg and oil, onions and grated cheese. Stir to combine. Remove hot pan from oven pour the cornbread batter into the hot pan and place baked tomatoes on top of the batter. Bake for 25-30 minutes. Remove from oven and let cool for at least 15 minutes before cutting.
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  • Bevi
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    checker
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    inpatskitchen
  • BlueKaleRoad
    BlueKaleRoad
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

11 Reviews

Bevi August 20, 2011
This is perfection.
 
checker August 19, 2011
Cornbread is one of my comfort foods. This is going to become one of go-to recipes when I need a steamin' slice of warm tastes-like-home.
 
Fairmount_market August 16, 2011
Sounds delicious! I've added plenty of things to cornbread, but never roasted tomatoes. Thanks for the idea.
 
inpatskitchen August 16, 2011
Wonderful take on cornbread!!
 
BlueKaleRoad August 16, 2011
Delicious combination! All the roasted flavors sound marvelous and I like your suggestion of including a jalapeno.
 
boulangere August 16, 2011
I love it! The queso fresco is a fantastic touch. How do you think it would work to roast the onions in the oven along with the tomatoes?
 
boulangere August 16, 2011
Thanks for the advice on the onions. If you say you got better results on the stovetop, that's good enough for me. A roasted jalapeno sounds perfect!
 
Lizthechef August 16, 2011
I could make a meal of this luscious bread...
 
lapadia August 16, 2011
I LOVE this cheese/tomato combination...and cornbread = over the top!
 
aargersi August 16, 2011
I am SO making this for my in laws! They will absolutley LOVE it!!!!
 
arielleclementine August 16, 2011
what a fantastic idea! sounds perfect :)