SECOND PLACE – Buttermilk Cornbread & Muffin Fresh Tomato Tart with Black Pepper Cornbread Crust

Ingredients

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

Preparation

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