Red Tomato Cornbread

The San Marzano (Roma) tomato harvest is burying me.  I’ve been drying a lot of them to use the rest of the year.  Today I decided to do a spin on the Green Tomato Casserole.  I hesitated to talk about this creation, because I used a cornbread I made with okra and garbanzo beans in it.  It was great the first day, then it got a little soggy and I’ve had it in the fridge.  Today I was trying to use up the cornbread and the tomatoes and voila, this is it, and it’s yummy!

Red Tomato Cornbread

Total Time: 1 hour

Yield: Serves 8-10


  • 1/4 pound bacon, cut in small pieces
  • 2 large onions, peeled and thinly sliced
  • Red Roma type tomatoes, sliced to medium thickness (pile to 1 - 1 1/2" thickness in bottom of 9x13 pan)
  • Tony Chachere's Original Creole Seasoning
  • Granulated garlic powder
  • Slices of cornbread or day old polenta (grits)
  • Pepper jack cheese, slices or shredded


  1. Heat the oven to 350°.
  2. In a large skillet over medium high heat, fry bacon until crisp. Remove and set aside, leaving fat in the skillet.
  3. Saute the onions in the bacon fat until golden and remove to another plate.
  4. In a greased 9x13 baking pan, place the tomato slices, sprinkle with Chachere's and garlic powder.
  5. Scatter onions and bacon over everything. Then lay on (fairly thin) slices of cornbread.
  6. Lay cheese on top of cornbread.
  7. Bake until cheese is golden and the tomatoes are cooked, about 45 minutes. If the top starts browning too much, loosely cover with foil.
  8. Note: Roma tomatoes have less moisture than regular tomatoes. After the casserole cooked, I did end up pouring off some fabulous tomato juice that I will put to good use. Also, I forgot to put the onion and bacon on, so it's between the cheese and cornbread in the above picture. That's just the way it goes in my kitchen sometimes!