Stuffed Tomatoes with Chorizo and Corn Bread Recipe

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

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Vine-ripened 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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 bulk 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 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 in 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 in 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: 395 calories, 22g fat (7g saturated fat), 215mg cholesterol, 1396mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 20g protein.

  • 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 bulk 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
  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 in 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 in 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

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