Upside Down Heirloom Tomato Cornbread Recipes
UPSIDE-DOWN HEIRLOOM TOMATO CORNBREAD
Makes 1 (10-inch) cake
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C). Line bottom of a 10-inch cast-iron skillet with parchment paper. Spray parchment and sides of skillet with cooking spray. Line a rimmed baking sheet with paper towels.
- On prepared pan, place tomato slices.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in 1½ cups (170 grams) cheese, corn, basil, and jalapeño. Make a well in center.
- In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
- In bottom of prepared skillet, place tomato slices, overlapping if needed. Sprinkle with sugar, and top with ½ cup (57 grams) cheese. Spoon batter onto tomatoes, smoothing top.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 30 to 35 minutes, covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes. Invert cake onto a serving platter. Top with remaining ¼ cup (28 grams) cheese; garnish with basil, if desired. Serve warm.
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- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
- In a small bowl, melt 4 tablespoons of butter. Whisk in the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture and stir to combine thoroughly. Set aside.
- In a 10-inch cast iron skillet, heat the remaining butter and olive oil over med-high heat until the butter is melted. Sprinkle the sugar over the butter and cook for 1 minute. Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds. Pour the batter into the skillet and spread with a spatula so the bottom is covered. Transfer the skillet to the oven and bake for 30-35 minutes or until a cake tester inserted into the middle comes out clean. Remove from the oven and allow to cool for 10 minutes. Cover the skillet with a plate and turn the skillet over to remove the cornbread. Serve immediately or at room temperature. Best if enjoyed the same day.
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