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Cheesy Cornbread with Cherry Tomatoes

Margi Kyle

Lynn Carlson gave me this recipe – giving Cornbread a new and different taste. And I added my favorite touch of ginger, basil, Jane‘s Krazy Mixed up Salt and Pepper, and Black garlic salt.

My Son-In-Law asked me if I ever made anything without garlic? No- so I had to add my Black Garlic Salt from Savory Spice in Birkdale. Order it online and you will love the kick it gives your recipes.

It is ontop of my stove to put in everything I cook.

Don’t have any fresh jinger, garlic and basil. Keep these in your freezer and add to everything that call for them.

These few items make all the difference in my updated recipes. Try them and see for yourself. Let me know your thoughts. We always have new products being created to make our cooking and dining experience more enjoyable and easier.

Ingredients:

¼ cup plus 1 Tbsp. extra virgin olive oil, plus more for the pan

1-1/2 cups plain yellow cornmeal

½ cup all-purpose flour

2Tbsp. flour

2tsp. baking powder

1-1/4 tsp. Janes Krazy Salt

1 tsp. Janes Krazy Pepper

1 tsp. Black Garlic Salt

2 large eggs

1-1/2 cups sour cream

4 oz. feta cheese, crumbled

8 oz. mixed heirloom cherry tomatoes, halved

Flaky sea salt to sprinkle on top.

1 pellet of Dorot Ginger and Basil

Cut up green onions for the top.

1 tbsp. extra virgin olive oil for the tomatoes

Cooking instructions and Putting it together

Place rack in the middle of the oven. Preheat to 400 degrees. Place parchment paper on the bottom of your cornbread pan.
Whisk cornmeal, flour, sugar, baking powder, black garlic salt, salt and pepper in medium bowl.
In a larger bowl, whisk together eggs, sour cream, ¼ cup olive oil and ¼ cup water until smooth.
Add dry ingredients to wet and mix until almost incorporated. Gently fold in cheese. Scrape batter into prepared pan.
Toss cut tomatoes and remaining tablespoon of olive oil in a small bowl. Add the basil and ginger to the oil.
Arrange, cut side down, on top of batter.
Sprinkle with sea salt if desired.
Bake about 35-40 minutes until toothpick comes out clean. (Mine took 38 minutes) Transfer to wire rack and let cool.
Invert to a larger plate. Sprinkle with the green onions. Peel away parchment and turn right side up.
DO AHEAD: Cornbread can be baked 2 days ahead. Wrap tightly and chill. Enjoy and it is delicious!

Serve and enjoy. A great update for your Thanksgiving dinner . Great for parties. Make a day ahead — it’s easily re-heated. It also freezes well.

Recipe and photos by Margi Kyle

Margi Kyle is the managing editor for LKNConnect.com. She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at [email protected].