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Country Kitchen
October 2, 2013 Previous Recipe | Next Recipe
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FIRST PLACE - Cajun Party Cornbread
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust
THIRD PLACE - Sweet Potato Cornbread
AUTAUGA COUNTY - Sour Cream Cornbread
BARBOUR COUNTY - Dilled-Cornbread Muffins
BLOUNT COUNTY - Broccoli Cornbread
BUTLER COUNTY - Mexican Cornbread
CALHOUN COUNTY - Broccoli Cornbread
CHAMBERS COUNTY - Spinach Cornbread
CHEROKEE COUNTY - Mexican Cornbread
CLAY COUNTY - Broccoli Cornbread
CRENSHAW COUNTY - Mexican Cornbread
CULLMAN COUNTY - Sausage Cornbread Muffins
DALE COUNTY - Spicy Cornbread Muffins
ELMORE COUNTY - Sweet Onion Cornbread
ETOWAH COUNTY - Spinach Cornbread
FAYETTE COUNTY - Corny Bread
FRANKLIN COUNTY - Cornbread Dressing Bites
GENEVA COUNTY - Mexican Cornbread Deluxe
JACKSON COUNTY - Corny Corn Bread
LAUDERDALE COUNTY - Sausage-Cheddar Corn Bread
LEE COUNTY - Broccoli Cornbread
LIMESTONE COUNTY - Pepper Jack Cornbread
MARSHALL COUNTY - Mexican Cornbread
MOBILE COUNTY - Fiesta Cornbread
MONROE COUNTY - Alabama Cornbread
MONTGOMERY COUNTY - Sour Cream Cornbread
MORGAN COUNTY - Cheesy Bacon Fiesta Cornbread
RANDOLPH COUNTY - Broccoli Cornbread
RUSSELL COUNTY - Sour Cream Corn Muffins
SHELBY COUNTY - Mexican Cornbread
ST. CLAIR COUNTY - Bacon, Onion and Cheese Cornbread
SUMTER COUNTY - Broccoli Cornbread
TUSCALOOSA COUNTY - Cornbread Fiesta
SECOND PLACE - Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust

Cornbread Crust:
Crisco/Original no-stick cooking spray
1 large egg
1⁄4 cup sour cream
1⁄2 cup milk
1 6-ounce package Martha White buttermilk cornbread mix
1 teaspoon coarsely ground black pepper
2 tablespoons Crisco pure olive oil

Filling:
3-4 medium tomatoes
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1⁄2 cup mayonnaise
1-2 tablespoons chopped fresh basil
1-2 tablespoons chopped fresh chives
Salt and pepper to taste

Heat oven to 425 F. Generously spray 13-x-9-inch baking pan with no-stick spray. Whisk together egg, sour cream and milk in large bowl. Whisk in cornbread mix and pepper until smooth. Stir in olive oil just until blended. Pour into prepared pan. Bake 12-15 minutes or until golden brown. Cornbread will be thin.

Cut tomatoes into medium-thick slices. Drain on paper towels. Stir together cheeses, mayonnaise, basil and chives until combined. Spread about half the cheese mixture over cornbread. Arrange tomato slices over cheese in overlapping rows. Salt and pepper to taste. Place spoonfuls of remaining cheese mixture on tomato slices. Return to oven for five minutes or until cheese begins to melt. Turn on broiler. Broil until cheese is bubbly and lightly browned, about two minutes. Cut into squares and serve warm or at room temperature.
-Barbara Lawson, Baldwin County





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