smoky-cheddar-and-tomato-cornbread A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1 1/2 cups (375 mL) medium-grind cornmeal
• 1 1/2 cups (375 mL) all-purpose flour
• 1 1/2 tsp (7 mL) salt
• 1/2 tsp (2 mL) coarsely ground black pepper
• 1 tsp (5 mL) smoked paprika
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 2 tsp (10 mL) sugar
• 5 green onions
• 5 oz (140 g) coarsely grated smoked cheddar
• 2 eggs
• 1 cup (250 mL) sour cream or crème fraîche
• 3/4 cup (175 mL) milk or water
• 12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
• 1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
• Flaky sea salt to serve