* Exported from MasterCook *
Cornbread, Cheesy Heirloom Tomato
Recipe By : Bob's Red Mill
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Heirloom Tomatoes -- sliced 1/4" thick (450g)
1 cup Medium Grind Cornmeal -- (155g)
1 1/3 cups Buttermilk -- (320 ml)
1 cup Unbleached All-Purpose Flour -- (140g)
2 Tbsp Sugar -- (30g)
1 Tbsp Dried Basil
2 tsp Baking Powder -- (10g)
1/4 tsp Baking Soda
1 tsp Kosher Salt
2 Eggs -- (100g)
1/4 cup Butter -- melted and cooled (55g)
3/4 cup shredded Parmesan Cheese -- divided (85g)
Fresh Basil
Take our classic cornbread recipe for a summery spin with the
addition of fresh basil, juicy heirloom tomatoes and a touch of
Parmesan cheese.
PREP: 15 minutes
COOK: 45 to 50 minutes
Wash and slice tomatoes into 1/4" slices. Lay slices on paper towels,
sprinkle with 1/4 tsp of salt and let sit while you prepare the batter.
Combine medium grind cornmeal and buttermilk in a large bowl and let
sit for 10 minutes.
Meanwhile, preheat oven to 400F. Spray an 8 x 8" baking pan or 8"
cast iron skillet and set aside.
Mix together flour, sugar, dried basil, baking powder, baking soda
and salt. Add to the cornmeal mixture along with the eggs, melted
butter and 1/2 cup shredded Parmesan cheese. Mix until thoroughly combined.
Transfer batter to prepared pan. Pat tomato slices dry and arrange on
top of the batter. Sprinkle remaining 1/4 cup Parmesan cheese and
bake for 45 to 50 minutes. Let cool before serving. Garnish with fresh basil.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/cheesy-heirloom-tomato-cornbread
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 261 Calories; 10g Fat (34.4%
calories from fat); 9g Protein; 34g Carbohydrate; 2g Dietary Fiber;
75mg Cholesterol; 648mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1129