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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