I posted this original recipe a year ago and have since made changes to it. Here is the new version of the recipe.
I’m using up the last of the green tomatoes in a Green Tomato Cornbread Pie. It’s loaded with chopped green tomatoes, and grated cheddar cheese that are all held together in a corn bread base.
I came up with the idea a few years ago when I needed to serve a large group of guests, with a gluten free dish, and I had to use up a large quantity of green tomatoes. I didn’t feel like frying up a big batch of Fried Green Tomatoes, so, I decided to see what would happen if I chopped them up and put them into a corn bread batter, along with cheese and sour cream. It was a big hit and remains one to this day.
This recipe is all put together by hand. I use a large wooden spoon to stir everything together. You want the green tomatoes to stay in whole little pieces.
I cooked this pie in my toaster oven. The pie plate fits perfectly into it and it saves from having to heat up the bigger oven for only one pie.
Green Tomato Cornbread Pie
Preparation time: one hour
Preheat the oven to 425 degrees F.
#1. Fill a 9″ pie plate to about 2/3 full with chopped green tomatoes. My pieces are about 1/4″ in size. I like to use tomatoes that are just starting to have a blush of color.
#2. Mix together:
1 1/2 cups bolted white cornmeal. My favorite brand is from a local mill. It’s Weisenberger’s Corn Meal.
3 teaspoons gluten free baking powder
½ tsp. soda
1 tsp salt or to taste
#3. Stir in to the Cornmeal mixture:
About 1 cup of coarsely grated cheddar cheese
The chopped green tomatoes
#4. In a one cup measuring cup, Mix together:
3 large eggs
1/2 cup gluten free sour cream.
Several splashes of hot sauce
2 tsp. Harissa (recipe is below)
Add this to the cornmeal mixture and stir until all the ingredients are moist and evenly mixed up together.
If the mixture is too dry, then add some sour cream, cream or water to make a nice moist batter.
Grease the pie plate with your favorite oil or grease.
Pour mixture into the pie plate.
Bake for about ½ hour at 425 degrees. Check for doneness at about 20 minutes. The pie should be firm to the touch and a knife inserted into the center should come our clean.
Let cool, then cut into squares and serve warm.
Makes 1/2 pint or one cup
40 dried jalapenos
3 TBL cumin seeds
4 TBL coriander seeds
10 large garlic cloves, roughly chopped
2 tsp sea salt
12 TBL Olive Oil
Soak the chilies in boiling water for half an hour.
Dry-roast the cumin and coriander in a small frying pan, stirring the seeds, until they start to brown and become aromatic. This only takes a a minute or less.
Remove from the heat and grind to a powder either with a mortar and pestle or in an electric grinder.
Remove the chilies from the water and place them, along with the rest of the ingredients into a small food processor or blender.
Add just enough of the water to the ingredients to keep the ingredients moist enough to form a nice thick paste.
Place into a small jar and top it with more olive oil. As the spice mixture is removed from the jar, add more olive oil to keep it covered from any air that might get into the jar. Be sure to store it in a refrigerator.
Cooking With Love in My Nonesuch Kitchen,