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This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.
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Ingredients
For 8 Serving(s)
heirloon-tomato-cornbread
- 1 c cornmeal
- 1/2 c flour
- 1/4 c sugar
- 1/2 t baking soda
- 1/2 t salt
- 2/3 c milk
- 3/4 c sour cream
- 3/4 c corn kernels
- 6 T butter
- 3/4 c shredded sharp cheddar cheese
- 3 heirloom tomatoes
Heirloon Tomato Cornbread Directions
- Preheat oven to 375˚F.
- In a medium bowl, mix together the corn meal, flour, sugar, baking soda, and salt until thoroughly combined. In a large bowl or in a stand mixer with a paddle attachment at slow speed, mix together the milk, sour cream, corn kernels, and butter until blended. Add the dry ingredients to the wet ingredients and mix just until blended. Fold in ½ cup of the grated cheddar.
- Transfer the batter into a well-greased cast iron skillet and spread it into an even layer. Top with ½ of the remaining grated cheddar. Arrange the sliced tomatoes on top, then sprinkle with the last of the grated cheddar. Bake for 1 hour 10 minutes, and after 40 minutes cover the skillet with aluminum foil. When a knife inserted into the center of the cornbread comes out clean, remove from oven. Allow to cool 10 minutes, then serve.