Ingredients35 m servings 354 cals
- Heat oven to 425 degrees F. Generously spray 13x9-inch baking pan with no-stick cooking 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 to 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 5 minutes or until cheese begins to melt. Turn on broiler. Broil until cheese is bubbly and lightly browned, 1 to 2 minutes. Cut into squares. Serve warm or at room temperature.
Per Serving: 354 calories; 27 g fat; 18 g carbohydrates; 11 g protein; 60 mg cholesterol; 562 mg sodium. Full nutrition
ReviewsRead all reviews 3
Yum! Great mix of flavors with tomatoes in season! I've made it twice and would still like to experiment with a firmer crust. I also used more filling than the recipe.
This was simple and good. Nice recipe for when you have tomatoes coming out of the garden. I would like to experiment with perhaps a bit of bacon or some type of meat if we eat as our bruch ag...