Prepare to revolutionize your cornbread game with this mouthwatering Heirloom Tomato and Parmesan Cornbread that will make your taste buds dance with joy! Imagine a golden, crispy-edged bread bursting with vibrant heirloom tomatoes and rich, nutty Parmesan cheese that transforms an ordinary side dish into a culinary masterpiece. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup diced heirloom tomatoes
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until the dry ingredients are well incorporated and no lumps remain.
- In a separate medium bowl, whisk together the milk, eggs, and melted butter until smooth and fully combined. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together using a spatula. Mix until just combined, being careful not to overmix, which can result in tough cornbread.
- Carefully fold in the diced heirloom tomatoes and 3/4 cup of the grated Parmesan cheese, reserving the remaining cheese for topping.
- Pour the batter into the prepared skillet or baking pan, spreading it evenly with a spatula. Sprinkle the remaining Parmesan cheese over the top of the batter.
- Place the skillet or pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing and serving. This allows the cornbread to set and makes for easier cutting.
- Serve warm as a side dish or appetizer, garnished with fresh herbs like basil or chives if desired.
Tips
- Use room temperature ingredients: Ensure your eggs, milk, and butter are at room temperature for better incorporation and a smoother batter.
- Don't overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense cornbread.
- Choose ripe heirloom tomatoes: Select tomatoes that are firm but slightly soft, with vibrant color and a sweet aroma for the best flavor.
- Customize your cheese: While Parmesan is delicious, you can experiment with other hard cheeses like Pecorino or aged cheddar.
- Serve immediately: Cornbread is best enjoyed warm, straight from the oven when it's at its most crispy and flavorful.
- Cast iron skillet tip: If using a cast iron skillet, preheat it in the oven with a bit of butter or oil for an extra crispy bottom crust.
- Storage: If you have leftovers, store in an airtight container and reheat briefly in the oven to restore its crisp texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
