Prep Time: 12 minutes
Cook Time: 60 minutes
Roasted Tomato Upside Down Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Bring Your Flavor: Cornbread Challenge
First Place: Julia Truelove, Raleigh
- 1 box House-Autry Stone Ground Buttermilk Cornbread Mix
- 4 - 5 medium tomatoes, sliced 1/2 inch thick
- 1 1/2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. Italian seasoning
- 3/4 cup ricotta cheese
- 1/3 cup grate Parmesan
- 2 eggs, beaten
- 1/2 cup milk
- 1 tsp. dried oregano leaves
- 1/2 tsp. dried basil
- 1 tbsp. fresh minced basil
Preheat the oven to 425.
In a small bowl, mix together olive oil, garlic, Italian seasoning, 1/2 tsp. salt and 1/4 tsp. pepper. Heat the olive oil mixture in a 9-inch cast-iron skillet over medium-high heat for 1 minute. Remove from heat. Arrange tomato slices in an overlapping circular pattern in skillet. Sprinkle with salt and pepper. Place the skillet in preheated oven for 25 minutes.
In the meantime, in a large bowl, whisk together the eggs, ricotta cheese, and milk, then stir in cornbread mix, Parmesan, dried oregano and dried basil until just combined.
Take the skillet out of the oven and spread the batter carefully over the tomatoes. Bake at 425° for 12 - 14 minutes or until a wooden pick inserted in center comes out clean. Rest in pan for 5 minutes then invert onto a serving platter. Sprinkle fresh basil over the top and serve.
Products used in this recipe:
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