Tuesday Taste Tempter 9.30.08
Posted: Tuesday, September 30, 2008 9:42 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipe has been submitted by Martha White kitchens.
Tuscan Cornbread Salad
1 (6 ounce) package Martha White® Buttermilk Cornbread Mix
1/4 cup grated Parmesan cheese
2/3 cup water
2 pounds fresh ripe tomatoes, cored and cut into 1-inch pieces
8 ounces mozzarella cheese, cut into 1/2-inch pieces
1/2 cup pitted kalamata olives, halved
1 cup torn fresh basil leaves
5 tablespoons Crisco® Extra Virgin Olive Oil
3 tablespoons red wine vinegar
Coarse salt and freshly ground pepper to taste
Shaved Parmesan and toasted pine nuts
Preheat oven to 450 degrees. Grease a 10-inch cast iron skillet. Place in oven to heat for 7 to 8 minutes or until hot.
Combine cornbread mix, grated Parmesan and water in medium bowl. Stir until smooth. Pour into hot skillet. Bake at 450 degrees for 10 to 13 minutes or until dark golden brown. Turn out onto cooling rack; cool 10 to 15 minutes.
Reduce oven temperature to 350 degrees. With serrated knife cut cornbread into 1-inch cubes. Place in a 9×13 (or larger) pan. Bake at 350 degrees for 10 to 15 minutes or until crisp, stirring occasionally. Cool.
Combine tomatoes, mozzarella, olives and basil leaves in large bowl. Sprinkle with olive oil and vinegar; add salt and pepper to taste. Toss to combine. Add cornbread; toss gently. Garnish with shaved Parmesan and pine nuts.
Published in The Messenger 9.30.08