Butter bean, heirloom tomato, and cornbread shortcakes
Instructions:
, warm.
- Cut the piping hot cornbread into 6 equal wedges. Split each wedge in half. Place a bottom half on each of 6 serving plates. Top each with 2 slices of bacon and 2 slices of tomato. Sprinkle with salt and pepper. Replace the cornbread tops.
- Spoon warm Creamed Butter Beans over the top and around the sides of each serving. Sprinkle a little more pepper on top, for looks. Serve hot.
- Variation: When I need this humble dish to look upscale and appeal to any butter bean skeptics, I neatly stack the components to resemble the layered dessert known as napoleons. I bake thin, uniform cornbread rounds in a Lodge cast-iron drop biscuit pan. I use round slices of pancetta baked on a rimmed baking sheet instead of bacon strips. I slice tomatoes that are the same diameter as the cornbread and pancetta. Quite fancy.