Crispy, butter, soft, tangy… This Tomato Upside-Down Cornbread has it all. A dramatic presentation of the humble cornbread, this recipe will elevate any barbecue or cookout to a fine-dining level. It’s also incredibly effortless to make! —The Suburban Soapbox
Test Kitchen Notes
WHO: The Suburban Soapbox has been submitting recipes to Food52 since 2012—but this is their first finalist recipe!
WHAT: Upside-down cake meets skillet cornbread.
HOW: Caramelize tomato slices in a skillet, cover with a thick cornbread batter, and bake. Once cool, invert onto a plate for oohs and ahhs.
WHY WE LOVE IT: We love cornbread. We love tomatoes. We love upside-down cake. How did we never think of combining them before? Even with its tender-buttery-velvety-ness and caramelized edges, it's still savory enough to pass for brunch while tomatoes are still in season.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
In a small bowl, melt 4 tablespoons of butter. Whisk in the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture and stir to combine thoroughly. Set aside.
In a 10-inch cast iron skillet, heat the remaining butter and olive oil over medium-high heat until the butter is melted.
Sprinkle the sugar over the butter and cook for 1 minute.
Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds.
Pour the batter into the skillet and spread with a spatula so the bottom is covered. Transfer the skillet to the oven and bake for 30 to 35 minutes or until a cake tester inserted into the middle comes out clean.
Remove from the oven and allow to cool for 10 minutes. Cover the skillet with a plate and turn the skillet over to remove the cornbread.
Serve immediately or at room temperature. Best if enjoyed the same day.