The cool air of fall is returning like an old friend, tickling the nose and making me long for a warm, comforting dish that will wrap its solace around me like a blanket. I know it hasn’t been that long since I posted about the caramelized onion & jalapeno cornbread, but one of the commenters on that post described a tomatoey cheddar cornbread that sounded like just the nourishment I was looking for. All of my tomatoes are getting quite ripe and I took it as the perfect opportunity to whip up another batch of one of my favorite foods.
I would say cornbread, kalamari, and custard are my top three favorite things to eat. A weird mix, but they’ve definitely got the taste/texture/savory/sweet spectrum covered. Or maybe I just have a thing for foods that start with “kuh” sounds. The universe is a mystery, y’all!
|Delicious cornbread? Or a physical manifestation of my subconscious obsession with foods that start with “kuh”?|
Anywho, lets get to the cornbread checklist. Crusty on top from the cheddar cheese? Check. Roasted tomatoes on top both sweet and savory? Check. Cheddar cheese mixed into the batter as well to make it nice and gooey inside? Check. Well there you have it, folks, everything that can enhance what is already a delicious stand-alone bread has been added. Now go whip up a batch and treat yourself to this ray of corn & tomato sunshine amongst the coolness of fall.
6 Tablespoons Butter, melted
Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl mix together the corn meal, flour, sugar, baking soda, and salt until thoroughly blended. Set aside. In a large bowl mix together the milk, sour cream, corn kernels, and butter with a paddle attachment at medium-slow speed until blended. Then add the dry ingredients and mix until just blended. Turn off the mixer and stir in 1/2 cup of the shredded cheddar cheese.