Green Tomato Cornbread Friday, September 2, 2011
2 cups seeded, diced green tomatoes
2 TBSP sugar
2 TBSP butter
2 cups self rising cornmeal mix
2 cups sour cream
shortening for pan
Preheat oven to 400 deg. Saute tomatoes and sugar in melted butter over medium high heat until tomatoes start to brown. Place cornmeal mix in a bowl and make a well in the center. Whisk together the eggs and sour cream. Add to cornmeal and stir until just mixed. Fold in tomatoes. Turn into a well greased 10 inch iron skillet and bake about 25 minutes or until browned and tests done. Turn out immediately and serve with butter if desired.