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Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 Use at least 3 different kinds of tomatoes, choose whatever looks best to you at your farmer market. For the salad I made I used: Honey Jalapeno Corn Bread Adapted from: “Boggy Creek Farm recipe”
Course bakegoods, Brunch, dinner, Lunch, Salad
Cuisine wholesome
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mariana McEnroe

Ingredients

FOR THE SALAD:

  • 1 Heirloom Oaxacan Jewels
  • 1 Heirloom Cherokee purple
  • 1 Big Red super fantastic
  • 2 Green Zebra
  • 10-12 Cherry tomatoes
  • Arugula
  • Fresh Goat cheese
  • Fresh sprig of Thyme
  • Extra Virgin Olive Oil to drizzle
  • about ½ teaspoon per plate of Rice Vinegar
  • Sea salt and fresh ground pepper to taste.

FOR THE HONEY JALAPENO CORNBREAD:

  • 1 cup of Corn Meal use the best kind you can find, organic and non-GMO is always preferable
  • I used our local Larry’s Fresh-ground Corn Meal
  • Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill
  • 1 Tablespoon of Aluminum-free Baking powder
  • ½ teaspoon sea salt
  • 1 or 2 pinches of paprika
  • 1 cup Milk you can substitute almond, soy or rice milk
  • 1 egg
  • 1 teaspoon of Honey I used Local Texas Honey off course!
  • 2 Tablespoons of Extra Virgin Olive Oil. you also can use Butter, Canola, Coconut Oil
  • ½ -1/3 of a cup fresh corn kernels
  • Thin slices of fresh Jalapeno Pepper.
  • – 2 extra teaspoons of Oil for Pan-

Instructions

  1. Slice the tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. There are no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper, and fresh thyme. Serve.
  2. Preheat the oven to 400* F degrees.
  3. Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoons of Oil.
Combine all dry ingredients. Add wet ingredients mixture into the Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix.
Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices, drizzle a little more honey, bake for about 20-25 minutes until a lightly golden top. Take the skillet to the table to serve warm with the salad.

Recipe Notes

*Note: For the summer if you are grilling you can bake this on top of the grill just cover the pan with a lid, it will be fantastic and smokey. This meal will go so well with any light or amber beer. Take into consideration that you can substitute any herbs, I’m just in love with Tomatoes and Thyme, I think the aromatic lemony taste of the thyme goes perfect with tomatoes…. is my new fav! Enjoy.