GLUTEN FREE CORNBREAD
1 cup all purpose gluten free flour ( or another G.F. flour that you like)
3/4 cup stone-ground organic cornmeal
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon butter
3 medium eggs
1 cup milk
1/4 cup melted butter
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a bowl and set aside.
Melt the one tablespoon of butter in a 10 inch cast-iron skillet or a round baking pan in the oven. Coating the bottom and sides of the pan with the butter.
In another bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a knife comes out clean.
Baked Tomatoes With Bread Crumbs
2 Tablespoons minced garlic or 3 cloves
2 tablespoons olive oil
30-40 grape or cherry tomatoes
1 1/2 cups gluten-free cornbread crumbs
2 teaspoons fresh or dried organic basil
1 Teaspoon black pepper
1 Teaspoon sea salt
Preheat the oven to 400ºF.
Pour a little olive oil onto the bottom of a 9 in square pan
Cut the tomatoes in half.
In a food processor, process all the garlic till minced if it wasn't already. Process the cornbread until you achieve an even crumb. Add in the basil, sea salt and pepper. Pulse to combine. Pour 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.
Place half of the grape tomato halves into the pie plate, split side up, tightly.
Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, rounded side up. pour a little more olive oil over the tomatoes.
Bake for 30 minutes, until tender.
Serve warm. Makes about 4 servings worth.
Sorry no picture yet. This dish came out of the oven and got eaten immediately. Next time I will get a pic first. Trust me, this dish is delicious!