Upside Down Tomato Cornbread
I know upside-down tomato cornbread sounds a little strange…but trust me on this recipe♥️One bite and you’ll understand why this recipe has become my newest summer obsession. Juicy garden tomatoes, golden cornbread, and all the flavors of summer baked into one skillet. If you’ve got tomatoes piling up on your counter, this recipe is calling your name. Grab the printable version of the recipe below.
Upside Down Tomato Cornbread
I know upside-down tomato cornbread sounds a little strange… but trust me on this recipe♥️One bite and you’ll understand why this recipe has become my newest summer obsession✨Juicy garden tomatoes, golden cornbread, and all the flavors of summer baked into one skillet. If you’ve got tomatoes piling up on your counter, this recipe is calling your name.
Ingredients
- 1.25lbs heirloom tomatoes, Sliced into 1/4” thick slices
- Kosher salt, to taste
- 1 cup all-purpose flour
- 1 cup enriched white or yellow cornmeal
- 3-4 tbsp granulated sugar
- 1 teaspoon kosher salt
- 1.5 teaspoons baking powder
- 1/3 cup melted butter or neutral oil (such as canola oil or vegetable oil)
- 1 large egg
- 1 cup buttermilk or whole milk
- 1.25 cups shredded sharp white cheddar cheese, divided
- 1/4 cup fresh chopped dill sprigs
- freshly ground black pepper, to taste
- fresh basil leaves for garnish, optional
Instructions
- Preheat oven to 425F. Prepare 8”-9” cast iron by spraying with cooking spray and lining the bottom with a parchment paper circle. Place prepared cast iron into oven while it preheats.
- While the oven preheats, place sliced tomatoes on a paper towel lined sheet tray and salt them to taste on both sides, set aside.
- In a medium bowl, whisk AP flour, cornmeal, baking powder, sugar, and salt together until fully combined.
- Add melted butter, egg, and buttermilk to dry ingredients. Mix all ingredients until well combined. Fold 1/4 cup shredded cheese into ingredients until fully combined, set aside.
- Remove prepared cast iron from preheated oven. Place tomato slices evenly over the bottom of cast iron. Top tomato slices with dill and remaining 1C of shredded cheese. Pour cornbread batter over the top and spread evenly with an offset spatula.
- Bake for 21-25 minutes, or until cornbread is golden and is slightly pulling away from the sides of the cast iron.
- Place cast iron on a wire wrack to cool for 15 minutes. Turn out on a plate and serve immediately. If desired, garnish with basil. Can be refrigerated and stored for up to 2 days after baking.