Roasted Cornbread

Name: Roasted Cornbread
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound white whole kernel corn; 2 cup buttermilk cornbread mix; 2 large eggs; As needed whole milk; To taste salt; As needed tomato juice from canned diced tomatoes; 15 ounce can of diced tomatoes; 2 small tomatoes; 1/2 cup diced onion; 1/4 cup melted butter

skunkmonkey101 @skunk_monkey101

Dover, Florida

#GoldenApron23

skunkmonkey101 @skunk_monkey101

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Ingredients

8 servings

1 poundwhite whole kernel corn
2 cupbuttermilk cornbread mix
2large eggs
As neededwhole milk
To taste salt
As neededtomato juice from canned diced tomatoes
15 ouncecan of diced tomatoes
2small tomatoes
1/2 cupdiced onion
1/4 cupmelted butter

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Steps

1

Preheat oven to 400° Fahrenheit. Heat the cast iron skillet and coat with butter. Measure the cornmeal mixture. Drain the tomato juice and set aside.
2

Add the drained diced tomatoes to the cornmeal mixture in a bowl. Add in the melted butter and corn.
3

Salt the corn. Mix the ingredients. Add the milk to the tomato juice filling up to the 1-1/3 cup line. Crack the eggs and add.
4

Mix these ingredients well. Take the two tomatoes and slice thin.
5

Line the bottom of the cast iron skillet with the sliced tomatoes. Season them with salt. Pour the cornbread mixture over the top of the tomato slices. Bake till cornbread sides are crisp and pulled away from the cast iron skillet sides. When done brush with butter.
6

Mine turned out very moist but the farture away the cornbread pulls away from the skillet the dryer and crunchyer it will be. Serve I hope you enjoy!!!

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Cooksnaps

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skunkmonkey101 @skunk_monkey101

on July 31, 2023 22:10

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....