KITCHEN LITTLE ESSENTIALS
To make this Honey Caramelized Tomato Upside Down Cornbread, you will need:
We are an Amazon Affiliate and earn a small commission if you make purchases via the links on this site. Thank you for keeping My Kitchen Little cooking!
There are some recipes that manage to capture the best of a season with such effortless beauty, it practically takes your breath away. With the simplest of ingredients as their guide, recipes of this nature truly let the rhythms of the harvest take center stage, paying little to no mind to pretense and fussiness.
This simple yet stunning Caramelized Tomato Upside Down Cornbread is just such a recipe. Cornbread, at its core, is such a simple, humble thing. A collection of time-honored baking pantry staples combine to create something that has graced many an American table – from sun-up to sundown – for centuries. I love that. There’s history steeped right into this recipe.
But. Because I’m me and I cannot help myself, I’ve given my go-to homemade cornbread recipe a real swift kick in the pants with this Honey Caramelized number we’ve got going on here today.
By simply adding a lovely vermilion crown of honey-buttered tomatoes to the pan before pouring the batter in, you really elevate a traditional cornbread into something that will stop shows and steal breaths – people really do go wild for this one (myself included).
Honey Caramelized Tomato Upside Down Cornbread: Here’s the Step-by-Step
Preheat the oven to 350 degrees F. Adjust the rack to the middle position.
In a small bowl or measuring cup, stir together 3 TBSP melted butter with the 1 TBSP honey. Pour this into an 8 or 9-inch round cake pan that has been sprayed with non-stick spray or covered with a piece of parchment paper, cut to fit the bottom of the pan. Add the tomatoes.
In a large bowl, whisk together the corn meal, flour, salt, baking powder, baking soda, and sugar.
In a medium bowl, combine the eggs, buttermilk, and remaining 6 TBSP melted butter. Pour this mixture into the bowl with the dry mix and stir just until combined. Stir in the corn. Pour the batter into the pan with the tomatoes.
Bake your cornbread until set in the middle and lightly golden brown around the edges; about 26 to 28 minutes (use a knife or cake tester to test for doneness). Let the cornbread cool for 15 minutes before running a knife around the edges and transferring it to a rack or plate to cool. If you used parchment, gently peel it off and allow the bread to cool. Â
If you like the looks of this Honey Caramelized Tomato Upside Down Cornbread, you might want to check out:
Healthier Chocolate Hazelnut Zucchini Bread
Vanilla Chai Swirl Pull Apart Bread
Honey Caramelized Tomato Upside Down Cornbread
A classic cornbread recipe, kicked up several notches thanks to the help of some fresh corn and a crown of sweet, buttery honey caramelized tomatoes.
- Yield: One 8-inch cornbread 1x
Ingredients
1.5 cups cherry or grape tomatoes, halved
3 TBSP + 6 TBSP melted butter, divided
1 TBSP honey
1 ¼ cup yellow corn meal
¾ cup all-purpose flour
1.5 tsp salt
2 tsp baking powder
¾ tsp baking soda
¼ cup granulated sugar
2 eggs
1 cup buttermilk
1 cup corn kernels
Instructions
- Preheat the oven to 350 degrees F. Adjust the rack to the middle position.Â
- In a small bowl or measuring cup, stir together 3 TBSP melted butter with the 1 TBSP honey. Pour this into an 8 or 9-inch round cake pan that has been sprayed with non-stick spray or covered with a piece of parchment paper, cut to fit the bottom of the pan. Add the tomatoes.
- In a large bowl, whisk together the corn meal, flour, salt, baking powder, baking soda, and sugar.Â
- In a medium bowl, combine the eggs, buttermilk, and remaining 6 TBSP melted butter. Pour this mixture into the bowl with the dry mix and stir just until combined. Stir in the corn. Pour the batter into the pan with the tomatoes.
- Bake your cornbread until set in the middle and lightly golden brown around the edges; about 26 to 28 minutes (use a knife or cake tester to test for doneness). Let the cornbread cool for 15 minutes before running a knife around the edges and transferring it to a rack or plate to cool. If you used parchment, peel it off and allow the bread to cool. Â
Keywords: Honey Caramelized Tomato Upside Down Cornbread
