Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Proof that great minds think alike – my friend Fabiola of Not Just Baked was thinking about cornbread today and so was I! This is actually a recipe from a few weekends ago, but I think today’s the day to share it.
We had these cornbread muffins with the beef and mushroom chili from a few weeks ago! They were a killer combination.
Here’s what you need:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1 cup frozen corn
1 seeded, diced jalapeno
1 cup shredded cheddar
Preheat the oven to 400 degrees.
Like all of my muffin recipes, I recommend using the muffin method for these! You’ll be mixing things in three groups: liquids/sugars, dry goods and the goodies (cheddar, pepper and corn).
Start by mixing the egg, oil, milk and sugar in one bowl, and the cornmeal, flour, sugar, baking powder and salt together in another. Add the liquid to the solids and stir until just combined – try to do fewer than 10 stirs. Fold in the cheddar, jalapeno and corn at the end.
Scoop into 12 muffin cups and bake for 15-20 minutes.