3/4 cup shredded sharp Cheddar cheese, plus 2 Tbsp. (optional)
2 medium tomatoes, halved and sliced 1/4 inch thick
Calories per serving 188
Fat per serving 7g
Saturated fat per serving 4g
Cholesterol per serving 52mg
Fiber per serving 3g
Protein per serving 7g
Carbohydrates per serving 25g
Sodium per serving 596mg
Iron per serving 1mg
Calcium per serving 136mg
How to Make It
Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish.
Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired.
Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.
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