Tomato Tart On A Cornbread Crust
From diannehocut 13 years agoIngredients
For the Crust
- 1 large egg shopping list
- 1/4 cup sour cream shopping list
- 1/2 cup milk shopping list
- 1 (6 oz) package cornbread muffin mix shopping list
- 2 tablespoons olive or canola oil shopping list
For the Topping
- 4 large roma tomatoes, sliced thick shopping list
- 1 cup shredded sharp cheddar cheese shopping list
- 1 cup shredded mozzarella cheese shopping list
- 1/2 cup mayonnaise shopping list
- 1-2 tablespoons dried or fresh basil shopping list
- 1-2 tablespoons dried or fresh oregano shopping list
- salt and pepper to taste shopping list
- 1/2 cup chopped walnuts shopping list
How to make it
- Preheat oven to 425 degrees F
- Prepare a 13x9 in baking pan with cooking spray
- Whisk together egg, sour cream, and milk in a large bowl
- Stir in cornbread mix and oil and blend till smooth
- Pour into prepared pan (will be thin) and bake for about 12 -15 minutes
- Slice tomatoes in thick slices and drain on paper towel
- Mix together cheeses , mayonnaise, and herbs
- Spread half the cheese mixture over the cooked cornbread.
- Arrange tomato slices over the cheese mixture slightly overlapping
- Salt and pepper to taste
- Dot the remaining cheese over the tomato slices
- Sprinkle with chopped walnuts
- Return to oven for about 5 minutes to let the cheese melt a bit
- Now turn on broiler and broil for about 2 minutes or until bubbly and browned. Watch carefully!
- Cut into slices and serve warm or at room temp
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