Got To Be NC
Recipe by: Lisa Prince

Julia Truelove took home first place with this award-winning cornbread at the 2018 NC State Fair. If using summer tomatoes that are juicy, be sure to remove as much juice as possible after roasting before adding the cornbread mixture.

Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour
Meal Type: Side Dish
NC Ingredients: tomatoes, eggs, basil, House-Autry Mix

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Ingredients

1
1/2 Tbsp. olive oil
2
cloves garlic, minced
1
tsp. Italian seasoning
Salt & pepper
4
to 5 medium tomatoes, sliced 1/2 inch thick
2
eggs, beaten
3/4
cup ricotta cheese
1/2
cup milk
1
box House-Autry Stone Ground Buttermilk Cornbread Baking Mix
1/3
cup grated Parmesan
1
tsp. dried oregano leaves
1/2
tsp. dried basil
1
Tbsp. fresh minced basil

Directions

Preheat the oven to 425.

In a small bowl, mix together olive oil, garlic, Italian seasoning, 1/2 t salt and 1/4 t pepper. Heat the olive oil mixture in a 10-inch cast-iron skillet over medium-high heat for 1 minute. Remove from heat. Arrange tomato slices in an overlapping circular pattern in skillet. Sprinkle with salt and pepper. Place the skillet in preheated oven for 25 minutes.

In the meantime, in a large bowl, whisk together the eggs, ricotta cheese, and milk, then stir in cornbread mix, Parmesan, dried oregano and dried basil until just combined.

Take the skillet out of the oven and spread the batter carefully over the tomatoes. Bake at 425° for 12 – 14 minutes or until a wooden pick inserted in center comes out clean. Rest in pan for 5 minutes then invert onto a serving platter. Sprinkle fresh basil over the top and serve.