Tomato Pie Cornbread
by Will AltmanTomato Pie Cornbread, You Say?
Yep, that's right. Tomato Pie and Cornbread. This delicious marriage of second cousins would be frowned upon if they weren't so beloved by all.
Tomatoes mostly suck if it ain't prime tomato season, so that's when you're gonna want to make this recipe.
Southern Tomato Pie Cornbread Recipe
Rated 4.5 stars by 2 users
Category
Cornbread
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Well here it is y'all. The recipe of the summer (or at least the weekend)!
If you've got some fancy Southern friends to impress then this Southern Tomato Pie Cornbread is the recipe for you.
Now its too hot be outside right now but if you can get ahold of some sort of smoked meat, barbeque, or grilled shrimp, it'll go well with that. This is a fairly simple recipe that you can adjust accordingly to your liking.
This Tomato Pie Cornbread is great for brunch and can also be made into corn muffins. Probably make about 10-12 but I'm not sure because I haven't tried it yet. Good Luck.
AuthorWill Altman
Ingredients
-
Heirloom Stone Ground Buttermilk Cornbread Mix
3 medium ripe tomatoes
½ cup milk (not skim!)
½ to 1 cup loosely packed basil leaves
3 whole green onions
3 tbsp melted butter sightly cooled
2 cloves garlic (add another if you like garlic, I do)
black pepper
1 large egg
kosher salt or sea salt
1 cup grated mozzarella
1 cup sharp yellow cheddar
Directions
Core and chop the tomatoes to about the size of a nickel
Sprinkle the tomatoes with two fat pinches of Salt. Enough to where all the pieces gets a little salt on them and toss them all until the salt dissolves. spread them out on some paper towels to let some of the water seep out while you’re prepping everything else. About 15 minutes.
Preheat the oven to 375 degrees.
Slice the green onions lengthwise through the white part discarding the roots then slice perpendicularly. Thinner on the white parts and thicker on the green parts.
Roughly chop your basil discarding any larger stems.
Chop the the garlic as small as you can or use a garlic press if you have one.
Empty the Quickie bag into a mixing bowl.
Add the milk, melted butter, and egg and whisk until combined and smooth.
Fold in the tomatoes, onions, basil, garlic, black pepper and 80%(ish) of the cheese.
Empty bowl into a greased deep pie dish and cover with aluminum foil.
Sprinkle the remainder of the cheese evenly on top. Place into preheated oven and bake for about 35 minutes. Remove foil after baking for 27 minutes.
Check doneness at 32 minutes by inserting a wooden skewer into the center of the Tomato Pie Cornbread. If it comes out clean then its done.
Let it rest for about 10 minutes then serve it up hot!
Recipe Note
Tip: If you're using pre-shredded cheese (which is what I do because who has time to shred cheese?), rinse the cheese under cold water to remove the anti-caking junk and the cheese will melt properly.
Feel free to add more garlic, black pepper, or basil if you want or less if that's what you're into.