For this colorful and flavorful side dish, large summer tomatoes are scooped out, filled with a cornbread and chorizo stuffing, and then baked. From Betty Rosbottom of Tribune Media Services. 6 large (8 ounces each) red tomatoes Kosher salt 2 cups cornbread crumbs 1 tablespoon olive oil 3 ounces (2/3 cup) finely diced Spanish-style chorizo … Continue Reading →
From Marthawhite.com Corn bread: 1 (6-ounce) package buttermilk corn-bread mix 1/4 cup grated Parmesan cheese 2/3 cup water Salad: 2 pounds ripe tomatoes, cored and cut into 1-inch pieces 8 ounces mozzarella cheese, cut into 1/2-inch pieces 1/2 cup pitted Kalamata olives, halved 1 cup torn fresh basil leaves 5 tablespoons extra-virgin olive oil 3 … Continue Reading →
Recipe from Foodstyles * 4 cups crumbled cornbread * 2 cups wheat bread crumbs * 4 tablespoons unsalted butter, divided * 1/2 cup white onion, finely chopped * 1/2 cup celery, finely chopped * 1 cup Macintosh apples, diced * 1/2 cup dried cranberries * 1/2 teaspoon dried thyme * 1/2 teaspoon dried rosemary * … Continue Reading →
Can be made 1 day ahead. Cool, cover and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350 degree oven, about 15 minutes. Recipe adapted from Betty Rosbottom. 10 cups 1/2-inch cubes cornbread 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices) 1/2 cup … Continue Reading →
Prep time: 15 minutes Total time: 55 minutes Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don’t have a cast-iron skillet, simply use an 8-inch square metal baking pan. When the cornbread is baked, let it cool in pan for 15 minutes, then … Continue Reading →