Featuring a caramelized tomato top, this crisp cornbread is made all the more delicious from cheese and fresh corn in the batter.
Upside-Down Heirloom Tomato Cornbread
- 3 medium heirloom tomatoes (369 grams), sliced into ½-inch-thick rounds and seeded (about 11 slices)
- 2 cups (240 grams) plain fine yellow cornmeal
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 2¼ cups (255 grams) shredded smoked white Cheddar cheese, divided
- 1 cup (154 grams) fresh yellow corn kernels (about 2 ears corn)
- ½ cup (14 grams) finely sliced fresh basil leaves
- ¼ cup (40 grams) diced seeded jalapeño
- 1¾ cups (420 grams) whole buttermilk
- 6 tablespoons (84 grams) unsalted butter, melted
- 2 large eggs (100 grams)
- 2 tablespoons (24 grams) granulated sugar
- Garnish: fresh basil leaves
- 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.