Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8