Skillet Cornbread with Heirloom Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy cornbread baked in a skillet and topped with thick slices of fresh heirloom tomatoes. A savory, buttery Southern-style bread that's substantial enough to be a side on its own.
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Nutrition & ingredients
Ingredients
serves 12- 4 green onions
- 5 oz cheddar cheese (shredded (about 1 1/4 cups well-packed) *see Note 1)
- 1 1/2 cups cornmeal (medium-grind recommended *see Note 3)
- 1 1/2 cups all-purpose flour (spooned and levelled)
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika (smoked or regular *see Note 2)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons white granulated sugar
- 2 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- 3/4 cup milk (or water)
- 3/4 cup salted butter (melted and cooled slightly)
- 1 - 1 1/2 lbs heirloom tomatoes (sliced 1/2-inch thick *see Note 4)
- Flaky salt
- Sliced green onion tops
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 496mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 144mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.