Great recipe for an easy tomato-basil-cheddar cornbread. This recipe calls for a cast iron skillet. Because, that in my opinion is the BEST way to do cornbread. But, if you do it in a pan or baking dish, the results will be the same. also, since the first word is “easy” we are going with boxed cornbread mix. If you have a “from scratch” recipe go for it. The rest of the process remains the same.
- One box of Jiffy or other “instant” cornbread mix. Also, whatever ingredients on the box it says you need. Usually, like an egg or such and milk or water.
- 3 large tomatoes. Preferably, heirloom, but beefsteaks will do also.
- 1/2 cup chopped fresh basil
- 3/4 cup fine shredded cheddar
- 1 tbsp oil
- 1/2 tsp salt
Ok, now the prep:
- Slice tomatoes, thick slices are better. Put on paper towels. sprinkle salt over the top. Let sit at room temp for 30 minutes. You are trying to “drain” the excess juice, so make sure the paper towels are 2-3 deep.
- Put skillet on burner and begin to get it hot on the burner.
- Preheat oven to 425
- Mix cornbread per instructions in bowl
- Add basil and 1/2 cup of cheddar to the mix and stir in. ( DO NOT stir until smooth. Cornbread mix should be a little lumpy and coarse.)
- Pour batter into hot skillet CAREFULLY
- Pat tomatoes dry. Layer on top
- Put rest of cheddar cheese sprinkled on top
- Put in oven for whatever cooking time it says on box. If you can put a fork or toothpick in center and it comes out clean you are good.
Whole process shouldn’t take more than 45 minutes.
