Roasted Tomato and Bacon Cobbler and the National Cornbread Festival

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Roasted Tomato Bacon Cobbler

A few weeks ago I had the great honor of being a judge for the Martha White National Cornbread Cook-off at the National Cornbread Festival in beautiful and charming South Pittsburg, Tennessee.  It was an amazing weekend that was filled with everything from the cook-off, to a buttermilk chugging contest, fireworks, a carnival, a street dance, amazing arts and crafts vendors, and lots and lots of cornbread.  It is a great event that is family friendly.  I traveled without my family this year, but even if I’m not invited back next year as a judge, I’ll be taking my family for the fun-filled weekend in 2015.

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We got an exclusive tour of the Lodge factory.  It’s only open for tours during Cornbread Festival weekend.  If you ever have the opportunity to tour this foundry, you absolutely should.  I just thought I loved my Lodge cast iron pieces, but now knowing the folks behind the company and the amazing attention to detail in the manufacturing process, I love them even more!

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This little town really rolls out the red carpet.  More than 1/3 of the town’s 3,000 residents volunteer to help make the festival a success each year. That’s pretty amazing, if you ask me!

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Lots of stuff to do!

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Amazing food to taste!

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This recipe is the one that claimed the national title and earned the cook, Andria G. of Matthews, North Carolina, $5,000 and a beautiful Five Star gas range from Brown Stove Works.  All of the entires were amazing and it was truly difficult to name only one winner.  

Roasted Tomato and Bacon Cobbler
 
Ingredients
Tomatoes
  • 2¼ pounds Roma tomatoes, cut into ½-inch thick slices 2 tablespoons Crisco® Extra Virgin Olive Oil
  • 1 teaspoon each kosher salt and sugar
  • ½ teaspoon coarse ground black pepper
Filling
  • 1 tablespoon Crisco® Vegetable Oil
  • 1 medium sweet onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Havarti cheese
  • ¼ cup Parmesan cheese
  • ½ cup mayonnaise
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup sliced fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon each kosher salt, coarse ground black pepper and red pepper flakes
Crust
  • 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin mix 4 slices thick cut bacon, cooked and crumbled
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • ⅔ cup milk
Instructions
  1. 1. For tomatoes: HEAT oven to 450°F. Line a large baking pan with foil. Brush with 1 tablespoon oil.
  2. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425°F.
  3. 2. For filling: HEAT oil in 10½-inch Lodge® cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 20 minutes.
  4. 3. For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.
Nutrition Information
Serving size: Serves about 8
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Comments

  1. I wish I’d known about the festival! I’m a hop, skip, and jump from South Pittsburg. I bet the Lodge tour was amazing.

    This recipe looks delicious.

  2. Thanks much for sharing your fun time away Stacey. Appreciate your sharing this amazing winner! I have an inkling you have fun whereever you go. =)

  3. Amanda Patton says:

    I was hoping you would share this recipe I keep reading about it, It sounds amazing. Thank you Stacey!!!

  4. Jacqueline says:

    This sounds very good. Now my mouth is watering up for this cornbread and a bowl of good old pinto bean !!!! Slice of onion and a glass of sweet ice tea. Thing’s that make u say my my!!!!…..

  5. Ann Qualls says:

    Do you know the dates for next year?

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