Honey Caramelized Upside Down Tomato 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
Units
Scale
- 1.5 cups cherry or grape tomatoes, halved
- 3 tablespooons + 6 tablespoons salted butter, melted and divided
- 1 tablespoon honey
- 1 1/4 cup yellow corn meal
- 3/4 cup all-purpose flour
- 1.5 teaspoons salt
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 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. Generously grease an 8- or 9-inch cake pan.
- In a small bowl or measuring cup, stir together 3 tablespoons of the melted butter with the 1 tablespoon of honey. Pour this into the prepared 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 tablespoons 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
Find it online: https://mykitchenlittle.com/2024/08/28/tomato-cornbread/