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.
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
Keywords: Honey Caramelized Tomato Upside Down Cornbread