Roasted Cornbread
Cooking instructions
* Step 1
Preheat oven to 400° Fahrenheit. Heat the cast iron skillet and coat with butter. Measure the cornmeal mixture. Drain the tomato juice and set aside.
* Step 2
Add the drained diced tomatoes to the cornmeal mixture in a bowl. Add in the melted butter and corn.
* Step 3
Salt the corn. Mix the ingredients. Add the milk to the tomato juice filling up to the 1-1/3 cup line. Crack the eggs and add.
* Step 4
Mix these ingredients well. Take the two tomatoes and slice thin.
* Step 5
Line the bottom of the cast iron skillet with the sliced tomatoes. Season them with salt. Pour the cornbread mixture over the top of the tomato slices. Bake till cornbread sides are crisp and pulled away from the cast iron skillet sides. When done brush with butter.
* Step 6
Mine turned out very moist but the farture away the cornbread pulls away from the skillet the dryer and crunchyer it will be. Serve I hope you enjoy!!!
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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