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
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.
In cast iron skillet coated with olive oil cook the chopped onions until caramelized. Remove from pan and set aside to cool.
Baking the cornbread
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.
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.
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.