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1
In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk.
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2
Place oil in an 8-in. ovenproof skillet; heat skillet in a 450u00b0 oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened.
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3
Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450u00b0 for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
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4
Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside.
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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.
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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.
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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.
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8
Bake, uncovered, at 350u00b0 for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
