This Tomato Upside-Down Cornbread features Vidalia onions and juicy tomatoes caramelized in a skillet and topped with an herb-studded cornbread batter, baked together until golden, and then flipped to reveal the vibrant tomatoes.
Tomato Upside-Down Cornbread
Makes 1 (10-Inch) Loaf
Ingredients
- 5 (¼-inch-thick) slices medium Vidalia onion
- 2 tablespoons unsalted butter, melted
- 2½ teaspoons kosher salt, divided
- 6 (¼-inch-thick) slices assorted medium heirloom tomatoes
- 6 tablespoons unsalted butter
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon ground black pepper
- 2½ cups whole buttermilk
- 2 large eggs
- 1 cup shredded aged sharp white Cheddar cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup grape tomatoes, halved
- Garnish: fresh thyme, fresh rosemary, ground black pepper
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On prepared pan, arrange onion. Drizzle with melted butter, and sprinkle with ½ teaspoon salt.
- Bake until onion begins to lightly brown, 25 to 30 minutes. Let cool completely. Increase oven temperature to 425°.
- Line a baking sheet with paper towels. Place tomato slices on prepared pan, sprinkle with ½ teaspoon salt, and top with more paper towels. (This will allow the tomatoes to release their excess juices.)
- In a 10-inch cast-iron skillet, place butter; place in oven until butter is melted and skillet is hot.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, thyme, rosemary, pepper, and remaining 1½ teaspoons salt.
- In a small bowl, whisk together buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened; stir in cheeses. Carefully pour melted butter from skillet into batter; stir until well combined.
- Arrange onion rounds, tomato slices, and grape tomatoes, cut side down, in bottom of hot skillet, overlapping slightly. Carefully spoon batter on top, smoothing with an offset spatula.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack for 5 minutes; invert loaf onto a wire rack. Let cool for 15 minutes. Garnish with thyme, rosemary, and pepper, if desired.
