Fresh TOMATO & ONION CORNBREAD
TABLE OF CONTENTS: BREADS
1 medium, mild onion
2 tsp. extra virgin olive oil
2 small to medium fresh tomatoes, peeled & chopped
2 cups self-rising cornmeal
1 cup buttermilk
2 T. canola or vegetable oil
Salt may be needed
2 large eggs, well beaten
Preheat oven to 350 degrees. Chop the onion. In a large skillet, heat the oil to medium-high & sauté the chopped onion until translucent; do not brown. Add the chopped tomato with its juice & seeds, & sauté until just soft. In a bowl mix together the corn meal, buttermilk, & canola oil; blend well. Add the tomato/onion mixture & stir to blend. Taste for salt, & add, if needed. Stir the already beaten eggs into the mixture until completely blended. Prepare a 2-quart baking dish with spray-oil; then pour the mixture into the baking dish. Place the baking dish in the preheated oven & bake for 35 to 40 minutes or until browned & set.
The photos shown here have a garnished top because this can also be served as a side dish. That is a slightly different recipe & is in the "Vegetable Recipes" on my website. The cornbread recipe has a smooth top with bits of tomato color showing. Mmmm good!
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