Cherry Tomato Studded Corn Bread
Ingredients
- Tomatoes,onions and cheese ⓘ
- 1 pound cherry tomatoes sliced in half ⓘ
- 1/2 onion chopped ⓘ
- olive oil ⓘ
- salt and pepper to taste ⓘ
- 1 cup queso fresco grated ⓘ
- Baking the cornbread
- 1 cup corn meal ⓘ
- 1 cup all purpose flour ⓘ
- 1/4 cup sugar ⓘ
- 1 teaspoon salt ⓘ
- 3 teaspoons baking powder ⓘ
- 1 egg lightly beaten ⓘ
Instructions
- Pre-heat oven to 400 degrees. Line baking sheet with parchment paper place tomatoes cut side up on sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, turn off oven and leave tomatoes in for another 15 minutes. Remove from oven and set aside.
- In cast iron skillet coated with olive oil cook the chopped onions until caramelized. Remove from pan and set aside to cool.
- Pre-heat oven to 400 degrees.Using the same skillet you cooked the onions in add the tbs of butter place skillet in the oven to get hot.
- To a mixing bowl add the dry ingredients and whisk to combine. Add milk, egg and oil, onions and grated cheese. Stir to combine. Remove hot pan from oven pour the cornbread batter into the hot pan and place baked tomatoes on top of the batter. Bake for 25-30 minutes. Remove from oven and let cool for at least 15 minutes before cutting.
Nutrition & Diet Analysis (per serving)
1025
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).