Come summertime, gorgeous heirloom tomatoes in a rainbow of colors are one of the best finds at the local farmers' market. What better way to show them off than in this upside-down tomato cornbread? Tender and savory, this cornbread recipe is studded with thinly sliced, delicately seasoned tomatoes for a stunning presentation. It stands out in a sea of bbq sides and is especially scrumptious with ribs, brisket, or a big bowlful of chili. On the off chance that you have any leftovers, serve it for breakfast the next morning with eggs and bacon or replace any bread with cornbread in a fluffy breakfast bake. Yum!
What is in upside-down tomato cornbread?
This recipe starts with slicing and salting heirloom tomatoes to draw out extra moisture. Next, you combine the dry ingredients—yellow cornmeal, flour, sugar, baking powder, salt, and pepper—in a large bowl. Some cornmeal purists don’t like adding flour to their cornbread but it's here to give the cornbread some structure and keep it from crumbling under the tomatoes. There's also a hint of sugar (another touchy subject!) to make it tender and add just a touch of sweetness. Jalapeño and green onion provide freshness and a bit of spice. The wet ingredients are standard, with tangy buttermilk, butter, and an egg to bind it all together. The secret ingredient? Good ol' mayonnaise to make the cornbread extra moist. Finally, some melty monterey jack is folded in because what can’t be improved with cheese?
How do you keep upside-down tomato cornbread from sticking?
As long as you’re working with a well-seasoned cast-iron skillet, the amount of butter in this recipe plus the heat of the oven should prevent the bread from sticking. Lay down a circle of parchment before adding butter to the skillet if the cast-iron skillet is not well-seasoned.
How do you keep upside-down tomato cornbread from getting soggy?
Salting and drying the sliced tomatoes is an important step. It not only seasons the tomatoes, but it also extracts some of the water so that the cornbread is less likely to get soggy. Putting the tomatoes and batter into a hot skillet also starts cooking the tomatoes immediately and gets some crispy edges on the bread. Finally, make sure to flip the cornbread out of the pan after 5 minutes or the bread will start steaming in the skillet. Plus, that means the bread can be served hot and fresh!
How do you pick heirloom tomatoes for upside-down tomato cornbread?
Heirloom tomatoes, prized for their flavor, are very delicate and thin-skinned. Handle them with care since they are prone to bruising. When choosing tomatoes, give them a gentle squeeze to see if they have some give, as you might with peaches or avocados. They should have an earthy, slightly sweet smell. The best part of heirloom tomatoes? They are available in a kaleidoscope of colors! For a beautiful cornbread, pick out some yellow, orange, green, or red heirlooms and be sure the store them correctly to keep 'em fresh.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 15 mins
Ingredients
- 3
medium heirloom tomatoes, about 1 1/2 pounds total
- 2 tsp.
kosher salt, divided
- 8 tbsp.
unsalted butter, divided
- 2 1/2 c.
fine yellow cornmeal
- 1 1/4 c.
all-purpose flour
- 2 tbsp.
granulated sugar
- 5
green onions, thinly sliced and divided
- 1
jalapeño, seeded and chopped
- 1 tbsp.
baking powder
- 1/2 tsp.
ground black pepper, plus more for serving
- 2 3/4 c.
whole buttermilk
- 1/3 c.
mayonnaise
- 1
large egg
- 2 c.
shredded monterey jack cheese
- Nutrition Information
- Per Serving (Serves 12)
- Calories424 Fat22 gSaturated fat11 gTrans fat0 gCholesterol64 mgSodium490 mgCarbohydrates41 gFiber2 gSugar7 gProtein12 gVitamin D1 mcgCalcium331 mgIron3 mgPotassium305 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Cut 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.
- Step 2Preheat the oven to 400°F.
- Step 3In a 12-inch cast-iron skillet, place 3 tablespoons of unsalted 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, 30 seconds to 1 minute.
- Step 4In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalapeño, baking powder, ½ teaspoon 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.
- Step 5Remove 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.
- Step 6Bake 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 and black pepper.
Tip: Switch up your fresh herbs by adding dill, basil, chives, or parsley!
Tip: Swap mild monterey Jack cheese with nutty gtruyère or sharp white cheddar!
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