Fresh TOMATO & ONION CORNBREAD &/or Side Dish

This can be served either as a side dish or as a bread.  If I serve it as a bread, I usually leave off the top garnishes & cut it into squares to serve.




2 mild onions; one medium & one small
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
Paprika (optional garnish)
Fresh parsley (optional garnish)
Small mild pepper (optional garnish)



 

 

Preheat oven to 350 degrees. If making cornbread & not a side dish, only use the medium onion.  Peel onions.  Chop the medium onion & thinly slice the small onion, if using for garnish on the side dish.  In a large skillet, heat the olive oil to medium-high & saute the chopped onion until translucent; do not brown.  Add the chopped tomato with its juice & seeds, & saute until just soft.  In a bowl mix together the corn meal, buttermilk, & canola oil; blend well.  Add the tomato/onion mixture & mix.  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. If desired, sprinkle the top with paprika; then place a few onion rings, pepper rings, & parsley sprigs around the top for garnish.  Place the baking dish in the preheated oven & bake for 35 to 40 minutes or until browned & set.

This recipe pairs perfectly with pork or chicken.  It vaguely reminds me of a polenta dish served with juicy, slow roasted pork somewhere in the Aosta Valley of Italy when we were driving toward The Gran Paradiso mountains & national park.  Can’t remember the name of the small city, but we dined outside on a cobblestone walking-street surrounded by magnificent stone buildings & statuary.  Earlier that day we had visited several castles; some had been restored & had tours, & some were just tumbling down.  The next day driving toward the park was like driving into heaven!  Huge, snow-covered mountains with lush green valleys & gushing waterfalls.  Found a small, Swiss-like inn to stay in for a couple of days while hiking in the mountains.  Our room had a view of the highest peak in the entire mountain range!  All the windows in the room had wooden shutters that swung out & latched to stay open.  Needless to say, we never closed them.  The only animals to look in were big-horn sheep & mountain goats!  The inn was not open in the winter because it had NO heat.  We were there in the late spring & our bed was piled high with down comforters.  If we got up during the night to close the shutters, we didn’t tarry; it was a mad dash back under the comforters!  



Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.