The Cornbread Tomatoes will be a hard sell for some of you, I know. It doesn't really sound or look good, but it really, really is!
This dish is difficult to describe. It’s hard to say whether it’s a salad, a relish, a side dish, or even a bread. I think it’s all of these rolled into one!
I first ate a similar dish several years ago in the tea room of McCarty's Pottery in Merigold, MS. Larry had treated me to a trip to Mississippi's premiere pottery makers for my birthday. It's a good man who will drive a woman two hours to look at pottery! We ate lunch at the facility's restaurant, and I ordered this delicious tomato dish, aptly named Merigold Tomatoes! I loved it! When we got home, I quickly began to try to duplicate the dish! I always think of that fun day when I make Cornbread Tomatoes. What sweet memories!
“Ponder well on this point:
the pleasant hours of our life are all connected
by a more or less tangible link,
with some memory of the table.”
~Charles Pierre Monselet (1825-1888)
the pleasant hours of our life are all connected
by a more or less tangible link,
with some memory of the table.”
~Charles Pierre Monselet (1825-1888)
Play around with these ingredients. If you like a lot of spice, use a second can of Rotel tomatoes in place of the stewed tomatoes. Don’t care for the heat from the Rotel tomatoes? Use 2 cans of stewed tomatoes and leave the Rotel tomatoes out.
Making this dish is a great way to use leftover cornbread. It reminds me a bit of Cornbread Salad. On Favorite Recipes Friday, I will be sharing my favorite recipe for Cornbread Salad.
Cornbread Tomatoes
2 cups cornbread crumbs
1 can Rotel tomatoes
1 can stewed tomatoes with onions, green peppers and celery
2 tablespoons brown sugar
½ - 1 tablespoon Worcestershire sauce
3 - 4 green onions, chopped
salt and pepper, to taste
Combine all ingredients and chill. Stir before serving.
Great with veggies!
I'm not familiar with Rotel tomatoes... do they have chilies in them to make them hotter?
ReplyDelete