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story.lead_photo.caption Tomato-Pimento Cheese Cornbread Photo by Kelly Brant

This recipe combines three of my favorite foods — tomatoes, pimento cheese and cornbread.

Technically the cheese component isn't true pimento cheese — there's no mayonnaise — the combination of cheddar and pimentos is close enough for me.

This is one of those dishes, thanks to my honey's tomato allergy, I got to devour all on my own. And I savored every bite.

The tomatoes cook on top of and sink into the cornbread, resulting in a sliceable cobblerlike dish that is moist, but not soupy. Serve it with a salad or beans or any meal that calls for a big wedge of cornbread.

It tastes best the day it is made, but leftovers are still delicious served at room temperature or warmed briefly in the oven.

Tomato-Pimento Cheese Cornbread

1 ½ to 2 pints mixed cherry and grape tomatoes, halved

2 cloves garlic, minced

½ teaspoon hot chile powder

Pinch celery seeds

¼ teaspoon Mexican oregano

1 ½ teaspoons kosher salt, divided use

¼ teaspoon ground cumin

Ground black pepper, to taste

Finely grated zest and juice of ½ lime

2 green onions, minced, white and dark green parts separated, divided use

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon sugar

1 tablespoon baking powder

1 egg, beaten

1 cup whole milk

½ cup butter (1 stick)

2 cups shredded sharp cheddar

1 (2-ounce) jar diced pimentos, drained

Place a 10-inch cast-iron skillet in the oven; heat to 375 degrees.

In a mixing bowl, combine the tomatoes, garlic, chile powder, celery seeds, Mexican oregano, ½ teaspoon salt, cumin, black pepper, lime zest and juice and the green onion bottoms. Mix well; set aside.

In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder and remaining teaspoon of salt. Whisk in the egg and milk and then gently stir in the cheese and pimentos.

Add the stick of butter to the hot skillet, swirling pan to melt. Spoon batter into hot skillet, spreading it evenly. Immediately top with the tomato mixture. Return skillet to the oven and bake for 40 to 45 minutes. Cut into wedges; serve hot or at room temperature, garnished with the minced green onion tops.

Makes 6 to 8 servings.

Food on 07/24/2019

Print Headline: Tomatoes, pimento cheese combo in cornbread

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