2 large tomatoes in Florida, sliced
1 box of natural mixture of corn bread
1 onion, cut into small cubes
1 cup grated cheese
Sea salt and fresh ground pepper, to taste
Prepare dough for cornbread as indicated on the package. Preheat the oven as instructed in the cornbread box. Heat a large cast iron skillet over medium heat. Cook the onions until soft in a small amount of olive oil, seasoning with salt and pepper. Fold half the cheese into the cornbread dough. Pour the batter into the pan over the onions. Add the remaining cheese to the top of the cornbread mixture. Sprinkle the tomatoes over the dough. Bake according to the instructions on the box. Remove from oven when golden brown and cook. Allow to cool slightly and serve warm.