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

      The Recipe

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.  



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