Well, it’s tomato season and we have lots of green tomatoes, so, I’m making these green tomato cornbread pies.
I came up with the idea a few years ago when I needed to serve a large group of guests and didn’t feel like frying up a big batch of Fried Green Tomatoes. Besides, I also needed something that was gluten free.
This pie can also be frozen, so, make up extras to enjoy when the season is over.
Green Tomato Cornbread Pie
#1. Chop enough green tomatoes to half fill a nine inch pie plate. I like to use tomatoes that are just starting to have a blush of color.
#2. Measure about 1 ½ cups of bolted white cornmeal into a mixing bowl. I use Weisenberger Mills bolted white corn flour.
3 teaspoons gluten free baking powder
½ tsp. soda
1 tsp salt or to taste
#4. Add to the Cornmeal mixture:
about 1 cup of coarsly grated cheddar cheese
the chopped green tomatoes
Stir the mixture .
#5. Mix together:
3 large eggs
Several splashes of hot sauce
2 tsp. Harissa
Add this to the cornmeal mixture and stir until everything is wet and evenly mixed up.
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 400 degrees. Check for doneness at about 20 minutes. The pie should be firm to the touch.
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.
Coking With Love in My Nonesuch Kitchen,