Upside-Down Tomato Cornbread

Come summertime, gorgeous heirloom tomatoes in a rainbow of colors are one of the best finds at the local farmers' market. What better way to show them off than in this upside-down tomato cornbread? Tender and savory, this cornbread recipe is studded with thinly sliced, delicately seasoned tomatoes for a stunning presentation. It stands out in a sea of bbq sides and is especially scrumptious with ribs, brisket, or a big bowlful of chili. On the off chance that you have any leftovers, serve it for breakfast the next morning with eggs and bacon or replace any bread with cornbread in a fluffy breakfast bake. Yum!

What is in upside-down tomato cornbread?

This recipe starts with slicing and salting heirloom tomatoes to draw out extra moisture. Next, you combine the dry ingredients—yellow cornmeal, flour, sugar, baking powder, salt, and pepper—in a large bowl. Some cornmeal purists don’t like adding flour to their cornbread but it's here to give the cornbread some structure and keep it from crumbling under the tomatoes. There's also a hint of sugar (another touchy subject!) to make it tender and add just a touch of sweetness. Jalapeño and green onion provide freshness and a bit of spice. The wet ingredients are standard, with tangy buttermilk, butter, and an egg to bind it all together. The secret ingredient? Good ol' mayonnaise to make the cornbread extra moist. Finally, some melty monterey jack is folded in because what can’t be improved with cheese?

How do you keep upside-down tomato cornbread from sticking?

As long as you’re working with a well-seasoned cast-iron skillet, the amount of butter in this recipe plus the heat of the oven should prevent the bread from sticking. Lay down a circle of parchment before adding butter to the skillet if the cast-iron skillet is not well-seasoned.

How do you keep upside-down tomato cornbread from getting soggy?

Salting and drying the sliced tomatoes is an important step. It not only seasons the tomatoes, but it also extracts some of the water so that the cornbread is less likely to get soggy. Putting the tomatoes and batter into a hot skillet also starts cooking the tomatoes immediately and gets some crispy edges on the bread. Finally, make sure to flip the cornbread out of the pan after 5 minutes or the bread will start steaming in the skillet. Plus, that means the bread can be served hot and fresh!

How do you pick heirloom tomatoes for upside-down tomato cornbread?

Heirloom tomatoes, prized for their flavor, are very delicate and thin-skinned. Handle them with care since they are prone to bruising. When choosing tomatoes, give them a gentle squeeze to see if they have some give, as you might with peaches or avocados. They should have an earthy, slightly sweet smell. The best part of heirloom tomatoes? They are available in a kaleidoscope of colors! For a beautiful cornbread, pick out some yellow, orange, green, or red heirlooms and be sure the store them correctly to keep 'em fresh.