Cherry Tomato Studded Corn Bread Recipe

Name: Cherry Tomato Studded Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomatoes,onions and cheese; 1 pound cherry tomatoes sliced in half; 1/2 onion chopped; olive oil; salt and pepper to taste; 1 cup queso fresco grated; Baking the cornbread; 1 cup corn meal; 1 cup all purpose flour; 1/4 cup sugar; 1 teaspoon salt; 3 teaspoons baking powder; 1 egg lightly beaten; 1 cup whole milk; 1/4 cup olive oil; 1 tablespoon butter for pan

Servings: persons

Tomatoes,onions and cheese
1 pound cherry tomatoes sliced in half
1/2 onion chopped
olive oil
salt and pepper to taste
1 cup queso fresco grated
Baking the cornbread
1 cup corn meal
1 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg lightly beaten
1 cup whole milk
1/4 cup olive oil
1 tablespoon butter for pan

1
Pre-heat oven to 400 degrees. Line baking sheet with parchment paper place tomatoes cut side up on sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, turn off oven and leave tomatoes in for another 15 minutes. Remove from oven and set aside.
2
In cast iron skillet coated with olive oil cook the chopped onions until caramelized. Remove from pan and set aside to cool.
3
Pre-heat oven to 400 degrees.Using the same skillet you cooked the onions in add the tbs of butter place skillet in the oven to get hot.
4
To a mixing bowl add the dry ingredients and whisk to combine. Add milk, egg and oil, onions and grated cheese. Stir to combine. Remove hot pan from oven pour the cornbread batter into the hot pan and place baked tomatoes on top of the batter. Bake for 25-30 minutes. Remove from oven and let cool for at least 15 minutes before cutting.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Tomatoes,onions and cheese, 1 pound cherry tomatoes sliced in half, 1/2 onion chopped, olive oil, and more.

Yes, Cherry Tomato Studded Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Tomato Studded Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions