Cheddar Cornbread-Tomato Bake
A tasty casserole with veggies and chunks of cornbread. The dill makes it.
1 package cornbread mix (I like Jiffy)
4 cups grape tomatoes, halved
2 bunches scalliions (about a dozen), sliced thin
2 cup, sharp, grated Cheddar cheese, divided
1 egg, slightly beaten
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 1/2 teaspoons salt
1 tablespoon dried dill
5 cloves garlic, minced
Preheat oven to 400 degrees F. Bake cornbread according to package directions in an 8" x 8" pan, except bake it a little longer, so it's well browned. Set aside.
In a large bowl, combine tomatoes, scallions, 1 cup Cheddar cheese and egg.
In a small bowl, whisk together olive oil, vinegar, dill, salt and garlic. Pour over tomato mixture and toss well.
Cut cornbread into bite-sized squares. Add to tomato mixture and toss gently. Bake 25 minutes. Serves 6.