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1 pound tomatoes, peeled, cored, and diced, or 2 cups canned diced tomatoes, drained
1 jalapeño chile, seeds and stems removed, diced
2 cloves garlic, minced
¼ cup chopped cilantro
¼ teaspoon ground cumin
1 teaspoon lime juice
Salt and black pepper, to taste
8 tablespoons unsalted butter (1 stick)
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup whole milk
serves 6 to 8, active time 15 minutes, total time 30 minutes
Procedures
Preheat the oven to 350°F.
Toss together the diced tomatoes, diced jalapeño, garlic, cilantro, cumin, and lime juice. Add salt and black pepper to taste.
In a large ovenproof skillet, preferably cast-iron, melt the butter on low heat. Once melted, remove from heat.
In a bowl, mix together the flour, cornmeal, baking powder, and salt. Add the milk and stir until a thick, smooth batter forms. Pour the batter over the melted butter in the skillet. Do not stir. Spoon the tomato mixture on top of the batter. Bake for 30 minutes, uncovered.
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1st Keep
 persimmonsmith
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