1 cup of flour 3 eggs 1 cup milk 1 tsp salt 1 Tbsp sugar freshly ground black pepper butter for greasing the pan 15 cherry tomatoes 1 cup of fresh corn kernels, toasted 1/2 cup of Parmigiano Reggiano cheese (goat cheese would be nice too)
handful of fresh basil, chopped
1. Grease a 9″ pie plate, or 9″ cast iron skillet with butter. 2. Toast the corn by cooking it in a heavy skillet with oil for about 10 minutes, until it starts to pop and get a nice char. 3. Scatter the cherry tomatoes over the bottom of the pan. 4. Preheat oven to 350F. 5. Mix flour, eggs, milk, salt and pepper in a bowl. 6. Add the corn, cheese and basil and pour batter over the tomatoes in the pan. If your tomatoes are too big for a mouthful, then cut them in half, otherwise leave them whole. 7. Bake 40-45 minutes until puffed and golden.
8. Let rest 15 minutes before serving, so you don’t burn your mouth biting into a hot whole cherry tomato!
9. Drizzle with balsamic reduction (optional)
Serves 6-8
Recipe shared by our customer Dee D.