Tomato Tart on Cornbread Crust

I still have lots of tomatoes. Most of them have been canned/frozen, but there are still plenty to make this yummy tart.

*You can use a boxed cornbread but I made mine from scratch using cornmeal.

Sliced tomatoes

Cheese Mixture: 1/4 sour cream, 2 or 3 T mayo, 1 tsp minced garlic, 1 cup shredded cheese (any kind- I use cheddar), basil (about 2 tsp), salt and pepper.

Bake the cornbread on a sprayed baking sheet at 425* for 12 to 15 minutes. spread out cheese mixture and layer tomato slices on top. Salt and pepper some more and sprinkle over parmesan cheese. Bake an additional 5 minutes until cheese melts and then broil a few minutes longer to brown the parmesan and cook the tomatoes down a little.

You could make additional cheese mixture and spread more on top of the tomatoes as well.

Cut into squares and serve warm or cooled.

If you missed my first post, you can click here to read about all the yummy, fresh summer vegetables we’ve been given

Taco Cornbread Pizza

I found this recipe at 4 Little Fergusons. I have sent you to this blog many times because she always has such wonderful recipe ideas, and this one is no different. Yes, we all know I favor Mexican cuisine, but I figured this would be just a fun, easy mexican-style meal to plug into my menu- and it was. BUT it was also really delicious! I was actually surprised how much I loved it and gobbled up 2 pieces.

*I slightly adapted the recipe. Here’s what I did.

2 pkg (8 oz each) Corn Muffin Mix (+2 eggs, 2/3 cup milk)

1 lb. ground turkey

1 pkg taco seasoning (or 1/4 cup if using bulk)

3/4 cup water

8 oz. taco sauce

1 1/2 cup shredded Mexican cheese blend

1 1/2 cup shredded lettuce

1 large roma tomato, chopped

Since I don’t have a pizza stone or round pan, I used my cast iron skillet. Mix up the cornbread according to package directions and spread evenly into the skillet. Bake at 400* for about 10 minutes or until golden brown.

Brown and drain your ground meat of choice. Add the water and the taco seasoning, bringing to a light boil. Stir and combine the ingredients well, and simmer until water is absorbed.

Pour the taco sauce over the prepared cornbread, using it as a pizza sauce base. Spread the meat evenly over the top. Sprinkle on the cheese and bake again for an additional 4 to 5 minutes, or until cheese is melted.

Remove from oven and allow a few minutes to rest. Cut into wedges and top with shredded lettuce and tomatoes. Serve with additional taco sauce, sour cream, black olives, avocado, or any other taco-topping you like.

On a side note: As I was taking pictures of the pizza outside (best lighting for food pics), Jadon was on the trampoline, as usual, and he said, “Mom, watch this!” I think I hear that a million times a day from him. He’s quite the dare-devil and does these huge flips and scares the heck out of me. He wanted me to take some pictures of him mid-air, so I did

Do you see this child….waaaaay over there on the edge….in the air? And he’s looking at me to see if I’m taking the picture! This child will be the death of me yet. But he’s brave and used to bumps, bruises, and broken bones (and consequently so are we). He’s Superman