Best 6 Tomato Cornbread Bake Recipes
Dive into a culinary journey with our delightful Tomato Cornbread Bake! This savory casserole seamlessly blends the vibrant flavors of juicy tomatoes, sweet corn, and tender cornbread, resulting in a symphony of tastes. Its golden-brown crust, studded with plump tomatoes and kernels of corn, encases a moist and fluffy cornbread interior, infused with a hint of savory herbs. Each bite offers a burst of flavors, textures, and aromas that will tantalize your taste buds. Accompany this delectable dish with a crisp green salad or a creamy tomato soup for a complete and satisfying meal. This versatile recipe can be customized with various add-ins, such as diced bell peppers, crumbled bacon, or shredded cheese, to suit your preferences. Additionally, explore our curated collection of scrumptious cornbread recipes, ranging from classic Southern-style cornbread to creative variations like skillet cornbread and cornbread muffins. Embark on a culinary adventure and discover the perfect cornbread recipe to complement your next meal.
Check out the recipes below so you can choose the best recipe for yourself!
UPSIDE-DOWN HEIRLOOM TOMATO CORNBREAD
Makes 1 (10-inch) cake
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C). Line bottom of a 10-inch cast-iron skillet with parchment paper. Spray parchment and sides of skillet with cooking spray. Line a rimmed baking sheet with paper towels.
- On prepared pan, place tomato slices.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in 1½ cups (170 grams) cheese, corn, basil, and jalapeño. Make a well in center.
- In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
- In bottom of prepared skillet, place tomato slices, overlapping if needed. Sprinkle with sugar, and top with ½ cup (57 grams) cheese. Spoon batter onto tomatoes, smoothing top.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes, covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes. Invert cake onto a serving platter. Top with remaining ¼ cup (28 grams) cheese; garnish with basil, if desired. Serve warm.
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
BAKED CORN AND TOMATOES
This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.
Provided by Tebo3759
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
- Toss bread crumbs with melted butter.
- Spread over veggies.
- Bake@ 350 degrees F.
- for 35 to 40 minutes or until topping is browned and veggies heated through.
TOMATO, SAUSAGE AND CORNBREAD BAKE #RAGU
Ragú® Recipe Contest Entry. Ragu tomato sauce brings out the spicy flavor of Italian sausage and caramelized onions baked on a cornbread base.
Provided by Kirk Y.
Categories Sauces
Time 2h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 375°.
- cook sausage in pan, drain on paper towel. wipe pan clean with paper towel.
- place oil and onions into pan, sprinkle with sugar. add garlic and cook until onions are caramelized.
- in a bowl mix cornbread mix, milk, sour cream, salt, egg, and cilantro.
- spray an 8" pie pan. spread onions and sausage evenly on bottom of pan.
- place cheese on top of sausage / onions.
- then spread 1/2 cup Ragu sauce on top.
- pour cornbread mixture on top, spreading evenly.
- bake for 25 minutes.
- let set for 5 minutes, then invert onto plate and slide onto sprayed baking sheet. Cornbread is now on bottom.
- spread remaining Ragu sauce on top of onions/sausage.
- Sprinkle bread crumbs and parmesan cheese on top.
- bake for an additional 5 minutes or until bread crumbs are browned.
Nutrition Facts : Calories 501, Fat 29.7, SaturatedFat 11.3, Cholesterol 87, Sodium 1305.5, Carbohydrate 40.3, Fiber 3.5, Sugar 12.4, Protein 17.7
FRESH CORN AND TOMATO CASSEROLE
This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.
Provided by RALWOLF
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
- Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
- Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
- Bake uncovered in preheated oven for 30 minutes, or until corn is tender.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g
TOMATO COBBLER
I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. -Mohammad Abdullah, Fremont, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. For topping, in a small bowl combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky); set aside., In a large bowl, combine remaining 1/4 cup Parmesan cheese, 3 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter., Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- Use fresh, ripe tomatoes for the best flavor. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
- Don't overcook the cornbread. It should be slightly moist in the center.
- Use a well-seasoned cast iron skillet for the best results. This will help the cornbread cook evenly and give it a nice crust.
- Serve the cornbread warm with butter and honey. You can also add a dollop of sour cream or yogurt for a tangy flavor.
Conclusion:
Tomato cornbread bake is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh tomatoes and corn, and it is a hearty and satisfying meal that the whole family will enjoy.
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