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.
Heirloom Tomato Cornbread with Cheddar Cheese
- 3 Small Heirloom Tomatoes cut into 1/4 inch thick slices
- 3/4 Cup Cooked Corn Kernels
- 1 Cup Corn Meal
- 3/4 Cup Sour Cream
- 3/4 Cup Sharp Cheddar Cheese shredded
- 2/3 Cup Milk
- 1/2 Cup Flour
- 1/4 Cup Sugar
- 6 Tablespoons Butter melted
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 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.
- Scoop the batter into a well-greased cast iron skillet (mine is about 7.5 inches in diameter and 3 inches deep) and sprinkle half of the remaining cheese over the top. Place the tomato slices on top of the cheese, then sprinkle the remaining cheese over them. Place in the oven and bake for 1 hour to 1 hour and 10 minutes, placing a sheet of tinfoil over the pan at the 40 minute mark to help keep it from over browning on top. The cornbread is done when a knife inserted into the center of the bread comes out relatively clean (aside from gooey cheesy goodness). Remove from the oven and allow to cool for 10 minutes before serving.