Tomato, Goat Cheese and Basil Cornbread

Preheat the oven to 400°F. Grease 4 small loaf pans with olive oil.

In a sauté pan over medium heat, melt the butter. Add the green onions and cook until soft. Add the chopped basil and turn off the heat.

In a large mixing bowl, mix the flour, cornmeal, baking powder, and salt. In a separate bowl, mix the eggs and milk with the onion mixture. Make a well in the dry ingredients and add the egg mixture, stirring until just blended. Do not overmix.

Divide half the batter among the 4 loaf pans. Chop the tomatoes into small chunks. Divide the tomatoes and place lengthwise down the center of the batter in each pan. Sprinkle 1 tablespoon of goat cheese on top of the tomatoes. Top with 1 or 2 whole basil leaves. Divide the remaining batter among the 4 pans.

Bake for about 20 minutes, until golden brown. Remove the bread from the pans and cool on a wire rack.