Tomato Upside-Down Cornbread Recipe

Name: Tomato Upside-Down Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 3/4 cup all-purpose flour; 1 tablespoon granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 7 tablespoons unsalted butter, divided; 2 large eggs, beaten; 1 1/2 cups low-fat buttermilk; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons light brown sugar; 1 large tomato, cut into 1/4-inch slices

Servings: persons

1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
7 tablespoons unsalted butter, divided
2 large eggs, beaten
1 1/2 cups low-fat buttermilk
1 1/2 tablespoons olive oil
1 1/2 tablespoons light brown sugar
1 large tomato, cut into 1/4-inch slices

1
Preheat oven to 350u00b0 F.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
3
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.
4
In a 10-inch cast iron skillet, heat the remaining butter and olive oil over medium-high heat until the butter is melted.
5
Sprinkle the sugar over the butter and cook for 1 minute.
6
Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds.
7
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 to 35 minutes or until a cake tester inserted into the middle comes out clean.
8
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.
9
Serve immediately or at room temperature. Best if enjoyed the same day.

1083

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Tomato Upside-Down Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Upside-Down Cornbread

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