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Tomato Pie with Honey Cornbread Crust

The best of summer tomatoes combined with a delicious honey cornbread makes a delicious sweet and savory combination.

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 2 tablespoons butter plus 1 tablespoon for the pie plate
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 3 large ripe tomatoes sliced ¼ inch thick
  • 2 tablespoons fresh thyme leaves
  • 1 box Krusteaz Honey Cornbread regular or gluten free
  • 1/3 cup warm maple syrup for serving

Instructions

  1. Preheat the oven to 375 degrees.
  2. Butter the inside of the pie plate with 1 tablespoon of butter.
  3. Place the remaining butter, olive oil and garlic in an 8 or 9 inch pie plate on the middle rack of the preheated oven.
  4. Bake the garlic mixture for 5-6 minutes until it is bubbly and hot. Stir the mixture until it is well combined.
  5. Place the tomatoes in a circular pattern in the pie plate.
  6. Make the Krusteaz Honey Cornbread according to package directions, using the butter or oil, as directed.
  7. Spread the Honey Cornbread batter over the tomatoes and bake on the middle rack of the oven for 40 minutes until brown. A toothpick inserted in the middle of the cornbread should come out clean. If it is too wet in the middle, bake for another 5 minutes but do not overbake.
  8. Remove from the oven and run a knife around the edge of the pie plate. Let the cornbread sit for 10 minutes to cool a bit. Place a serving plate over the pie plate and flip the cornbread onto the plate.
  9. Serve in wedges with warm maple syrup passed at the table.