thepioneerwoman2.0
Upside-Down Tomato Cornbread
This upside-down tomato cornbread recipe is made with green onion, jalapeño, cheese, and beautiful heirloom tomatoes. Mayonnaise makes it extra moist!
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●microwave
- ●whisk
- ●pan
- ●knife
📝 Preparation Steps
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 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.
4
In 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.
jalapeño, seeded and chopped1large egg1
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 and black pepper.
Nutrition Facts
calories
509 Calories
fat Content
27 g
fiber Content
3 g
sugar Content
8 g
sodium Content
589 mg
protein Content
14 g
trans Fat Content
0 g
cholesterol Content
77 mg
carbohydrate Content
50 g
saturated Fat Content
13 g
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