Stuffed Tomatoes with Chorizo and Corn Bread Recipe
Stuffed Tomatoes with Chorizo and Corn Bread Recipe photo by Taste of Home

Stuffed Tomatoes with Chorizo and Corn Bread Recipe

Publisher Photo
Vine-ripe tomatoes filled with sausage and corn bread taste out of this world. They’re terrific as a first course or partnered with grilled meat or shrimp.—Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 3/4 cup buttermilk
  • 4 teaspoons canola oil
  • TOMATOES:
  • 6 large tomatoes
  • 1-1/2 teaspoons kosher salt
  • 5 ounces uncooked chorizo or Johnsonville® Mild Ground Italian Sausage
  • 1 medium onion, chopped
  • 1 medium sweet orange or red pepper, finely chopped
  • 1/3 cup minced fresh cilantro
  • 3/4 teaspoon ground cumin
  • 3 eggs, lightly beaten

Nutritional Facts

1 stuffed tomato equals 395 calories, 22 g fat (7 g saturated fat), 215 mg cholesterol, 1,396 mg sodium, 31 g carbohydrate, 5 g fiber, 20 g protein.

Directions

  1. In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk.
  2. Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened.
  3. Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  4. Place corn bread into a food processor; cover and process until coarse crumbs form. Set aside.
  5. Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain.
  6. Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly.
  7. In a large bowl, combine the corn bread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13-in. x 9-in. baking dish. Spoon corn bread mixture into each tomato, mounding in the center.
  8. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Yield: 6 servings.
Originally published as Stuffed Tomatoes with Chorizo and Corn Bread in Country Woman August/September 2012, p36

Nutritional Facts

1 stuffed tomato equals 395 calories, 22 g fat (7 g saturated fat), 215 mg cholesterol, 1,396 mg sodium, 31 g carbohydrate, 5 g fiber, 20 g protein.

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