Recipe Database
Tomato Parmesan Corn Bread
Tomato Parmesan Corn Bread
Serves: 8

1 Large Florida tomato, cored and halved crosswise
4 Tbl Unsalted butter
1 cup Yellow cornmeal
1 cup Unbleached all-purpose flour
8 Tbl Freshly grated Parmesan cheese
1 Tbl Sugar
2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1 tsp Dried oregano
1 tsp Dried basil
2 Large eggs, slightly beaten
1 cup Milk
4 Tbl Plain yogurt

1. With hearty stews, soups, or a big antipasto salad, this tomato-flecked corn bread is sure to please. Serve leftovers for breakfast halved, buttered, and grilled, topped with creamy scrambled eggs.

2. Using your finger, push the seeds and surrounding liquid out of the tomato. Dice the tomato and set it aside in a strainer to drain.

3. Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat. Preheat the oven to 400ยบ F. (Mike says preheat the skillet for 15 minutes in the hot oven or BGE and melt the butter in a small saucepan.)

4. In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt, and herbs. In a separate bowl, blend the eggs, milk, and yogurt. Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan.

5. Make a well in the dry mixture and add the liquid. Stir briskly to blend. Using a ladle to gently turn the batter into the buttered skillet. We decided to put the diced tomato on top once the batter is poured. Bake for 25 minutes, until the surface is light golden. The top should resist gentle finger pressure. Let stand for 12 minutes, then slice and serve.

- Performed at the Cooks Warehouse in Ansley Mall in Atlanta, GA on 4/30/2011 to be aired at a later date. Chef Fred was wrangling the pots and pans, Kevin Jenkins was at the microphone, Pappa of Peppers Mike Stock was doing color commentary and trying to keep up with the lively banter about various things including A. restaurants that serve "fusion" food, and what the word fusion is all about and B. About what Authentic really means if there is such a thing, and how (in Mike's opinion) Authentic should have a date and place affixed to it so more people can relate to it. Linda G. was keeping us on time, and Karen, the magnificent was running the technical side of our show.