Tomato Cornbread
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Tomato Cornbread
About 50mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Mix the dry ingredients (cornmeal, flour, baking powder, bicarbonate of soda, paprika, salt) in a bowl, add the wet ingredients (egg, buttermilk, melted butter, honey) and mix until combined; set aside.
- 2Add sliced tomatoes and shallots to a pan with olive oil over medium heat.
- 3Season with salt and pepper, then sprinkle with sliced garlic and thyme; fry for 5 minutes.
- 4Add honey and vinegar to the pan and let bubble for 5 minutes.
- 5Turn off the heat and spoon the cornbread mixture over the top, spreading it to the edges in an even layer.
- 6Bake in the oven at 180°C for 30 minutes.
- 7Remove from the oven, flip out onto a plate, garnish with grated Parmesan and chopped chives, and serve.
Ingredients
- 3-5 whole tomato
- 1-2 whole shallot
- butter
- 2 clove garlic
- 1 tsp dried thyme
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- big pinch salt
- big pinch black pepper
- 1 tbsp extra virgin olive oil
- 100 g fine cornmeal
- 100 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp smoked paprika
- 1 whole egg
- 150 ml buttermilk
- 40 g melted butter
- 1 tsp honey
- big pinch salt
- parmesan (optional)
- chives (optional)
