Accented with brown butter and kissed with honey, this tender cornbread is baked on a bed of sliced cherry tomatoes before being inverted and served with a sprinkling of finishing salt and fresh ground pepper. Salty, sweet, and visually stunning, this is not your average BBQ side.
Related: Tomato Confit Pasta With Ricotta
ingredients
directions
Preheat the oven to 375°F.
Place a 12-inch cast-iron skillet over medium-low heat. Add the butter and cook until it turns slightly amber in color and emits a nutty fragrance. Pour the butter into a bowl and set it aside.
Arrange the cherry tomatoes cut side down in the base of the skillet. Pack them in tightly, this prevents the tomatoes from migrating as the cornbread bakes.
In a large bowl, whisk to combine the cornmeal, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set it aside.
Whisk the buttermilk, eggs, honey, and brown butter together in a separate bowl. Form a well in the center of the dry ingredients and pour the wet into the center. Stir to combine.
Spoon the batter on top of the tomatoes and smooth the top. Place the cornbread on the lower rack of the oven and bake for 35-40 minutes or until golden. Let the cornbread cool for 20 minutes before inverting it onto a cutting board.
Sprinkle the cornbread with finishing salt and fresh ground pepper. Slice and serve warm or at room temperature.
