Cayenne cornbread recipe

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  • Yield: 1 Serving


  • ¼ cup panko bread crumbs
  • Garlic powder, to taste
  • Cayenne powder, to taste
  • 1 kumato tomato, sliced (4–5 slices)
  • Cracked pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 store-bought piece of cornbread, sliced horizontally
  • 5⁄8 cup shredded Manchego cheese, divided
  • ¼–1⁄3 cup corn salsa, depending on size of bread
How to Make It
  1. Preheat oven to 375°F.
  2. Combine panko bread crumbs, garlic powder, and cayenne powder. Cover tomato slices with the seasoned bread crumbs. Season with cracked pepper.
  3. Place oil in a sauté pan. Fry the tomatoes on medium-high heat, flipping once, for approximately 5 minutes or until brown. Remove from heat.
  4. Build the sandwich on a baking sheet. On the bottom half of the cornbread place 1⁄8 cup Manchego, followed by the fried tomatoes, corn salsa, and 1⁄4 cup of Manchego cheese. Place 1⁄4 cup of Manchego cheese on the other half of the cornbread. Do not close the sandwich. Bake for 5 minutes.
  5. Close sandwich and serve warm.

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