Tomato Cornbread

Need a showstopper for your next dinner? This Upside Down Tomato Cornbread is what you were looking for! It is so easy to make but will not disappoint on taste!

I have tomato plants this year that look like we might have success! People! You don’t understand, we have struggled for the past years because of the place we were planting on plants, bugs, and tomato diseases. The struggle has been real and I’m so excited to have a home grown tomato!

Let’s be real, tomatoes from the store do not taste like the ones in your garden! lol! That is why I’m so excited for this recipe!

This is so beautiful, easy to make, and tastes like heaven! Mix a little Olive oil and balsamic vinegar together, so you can dip your bread, and hallelujah! 

Tomato Cornbread

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Materials

• 3 medium tomatoes
• 2 tsp. salt, divided
• 8 tbsp.butter, divided
• 2 1/2 c yellow cornmeal
• 1 1/4 c.flour
• 2 tbsp sugar
• 5 green onions, thinly sliced and divided
• 1 tbsp. baking powder
• 1 tsp. ground black pepper
• 2 3/4 c. whole buttermilk
• 1/3 c. mayonnaise
• 1 large egg
• 2 c. shredded monterey jack cheese

Instructions

1. Cut the tomatoes into 1/4-inch-thick slices. Line two large sheet trays with 2 layers of paper towels and lay the slices on top in a single layer. Sprinkle 1 teaspoon of salt all over both sides of the tomatoes. Set aside for 30 minutes, then pat each slice dry with a paper towel.
2. Preheat the oven to 400°F.
3. In a 12-inch cast-iron skillet, place 3 tablespoons of butter. Place the skillet in the oven until the butter is melted and the skillet is hot, about 10 minutes. In a small, microwave-safe bowl, microwave the remaining 5 tablespoons of butter until just melted,.
4. In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, baking powder, black pepper, and the remaining 1 teaspoon of salt. In a medium bowl, whisk the buttermilk, mayonnaise, and egg until well combined. Stir the buttermilk mixture and melted 5 tablespoons of butter into the cornmeal mixture until just combined. Fold in the cheese.
5. Remove the skillet from the oven, swirling the butter to coat the bottom and sides of the pan. Arrange the salted tomato slices in the bottom of the skillet, overlapping the slices as needed. Spoon the cornmeal batter over the tomatoes, smoothing the surface.
6. Bake until the cornbread is golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot, warm, or room temperature with a sprinkle of the remaining 1 green onion.

Did you try our Tomato Cornbread recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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