A Sprinkle of This and That: Cornbread with Roasted Tomatoes and Bacon

Saturday, May 23, 2015

Cornbread with Roasted Tomatoes and Bacon

Yum

Every BBQ needs sides, right?

Well, this one is going to knock your flip flops off!

(See, I am hoping it will be summer like in your neck of the woods and that you won't be wearing socks...tee..hee..hee)

Cornbread is a perfect side at a BBQ and

Roasted Tomato and Bacon Cornbread is so full of flavor...you may just skip the main dish!

The roasted tomato provides a sweet addition as well as keeping the cornbread moist.

And the bits of bacon?

Have you ever had anything that didn't taste good with bacon?

Bacon always makes it good!!!

Ingredients to roast tomatoes:

4 Roma tomatoes, quartered

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Ingredients for cornbread:

1 1/4 cup flour

3/4 cup cornmeal

1/4 cup sugar

2 tsp baking powder

1 1/4 cup heavy cream (you can use skim milk to lighten the recipe)

1 cup shredded cheddar cheese

1/4 cup vegetable oil

1 egg, beaten

3 ounce package bacon bits

roasted tomatoes

non-stick spray

Directions:

Preheat oven to 400 degrees. Place quartered Roma tomatoes in a shallow baking dish. Pour olive oil on top of tomatoes. Toss. Add salt and pepper. Toss again. Roast in 400 degree oven for 15-20 minutes or until tomatoes become soft. This will bring out their sweetness. Remove from oven.

In a large bowl, mix together flour, cornmeal, sugar and baking powder. Add heavy cream (or skim milk), vegetable oil and beaten egg. Stir just until combined. Add the cheddar cheese, bacon bits and roasted tomatoes, mixing by hand until combined. Spray a square cake pan with nonstick spray. Spoon the cornbread mixture into the prepared pan. Bake at 400 degrees for 25-30 minutes.

Roasted Tomato and Bacon Cornbread printable recipe