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Stuffed Tomatoes with Chorizo and Corn Bread

 Stuffed Tomatoes with Chorizo and Corn Bread
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
6 ServingsPrep: 30 min. Bake: 20 min.

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

Directions

  • In a large bowl, combine the cornmeal, salt, baking powder and baking
  • soda. In another bowl, whisk eggs and buttermilk.
  • Place oil in an 8-in. ovenproof skillet; heat skillet in a 450°
  • oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients

2 of 2

Stuffed Tomatoes with Chorizo and Corn Bread (continued)

Directions (continued)

  • just until moistened.
  • 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.
  • Place corn bread into a food processor; cover and process until
  • coarse crumbs form. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
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.