Stuffed Tomatoes With Chorizo And Cornbread

  1. In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk.
  2. Place oil in an 8-in. ovenproof skillet; heat skillet in a 450u0b0 oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened.
  3. Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450u0b0 for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  4. Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside.
  5. Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain.
  6. Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly.
  7. In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center.
  8. Bake, uncovered, at 350u0b0 for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

yellow cornmeal, kosher salt, baking powder, baking soda, eggs, buttermilk, canola oil, tomatoes, kosher salt, chorizo, onion, sweet orange, fresh cilantro, ground cumin, eggs

Taken from www.tasteofhome.com/recipes/stuffed-tomatoes-with-chorizo-and-cornbread/ (may not work)

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