2 large Florida tomatoes, chopped
1 box cornbread mix
1 onion, diced small
Olive oil, for cooking
1 cup Monterey Jack cheese, grated
Sea salt and fresh ground pepper, to taste
Prepare the cornbread batter as indicated on the package. Preheat oven as listed on the cornbread box instructions. Preheat a large cast iron skillet over medium heat. Cook the onion until tender in a small amount of olive oil, seasoning with salt and pepper. Fold half of the cheese into the cornbread batter. Pour batter into skillet over the onions, then add remaining cheese to the top of the cornbread mixture. Sprinkle the tomatoes over the batter. Bake as directed on box. Remove cornbread from oven when golden brown and cooked throughout. Let cool slightly and serve warm.
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