Lipman Recipe Book

Roasted Tomato Cornbread

  • Cornbread mix of your choice
  • 1 cup Slow-Roasted Garden Jewels
  • 4 large basil leaves, chopped
  • 1/2 cup sharp white cheddar, shredded
  • Prepare the cornbread batter (both boxed and from-scratch versions will work).
  • Remove excess liquid from the tomatoes. Add them to the mix, along with basil and cheese.
  • Spoon mixture into individual muffin tins or a loaf pan.
  • Bake according to cornbread recipe.
  • Serve warm with butter or Lipmanā€™s Spicy Tomato and Corn Chutney.
More Information:
  • This recipe was created by one of our team members and is a Lipman family favorite. A simple twist on a Southern favorite gives this cornbread depth and added flavor.
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