Corn and Tomato Spoonbread
Ingredients
- Unsalted butter, for the ramekins
- 1/2 cup cornmeal, plus more for the ramekins
- 2 cups whole milk
- 1 cup corn kernels (from 2 ears corn)
- Kosher salt
- 4 large eggs
- 3/4 cup freshly grated parmesan cheese
- 2 tablespoons minced fresh chives
- 2 medium tomatoes
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- Pickled vegetables, such as carrots, green beans and okra, for serving
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