Upside Down Tomato Cornbread Recipe – How to make upside down tomato cornbread

Upside Down Tomato Cornbread Recipe - How to make upside down tomato cornbread

In summer, beautiful 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 Reverse Tomato Cornbread? Tender and spicy, 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 delicious with ribs, brisket or a large bowlful of chili. On the off chance that you have leftovers, you can serve it for breakfast the next morning with eggs and bacon, or replace any bread with cornbread in a fluffy breakfast bake. Yum!

What’s in Reverse Tomato Cornbread?

This recipe starts by 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 there to give the cornbread some structure and keep it from crumbling under the tomatoes. There’s also a touch of sugar (another touchy subject!) to tenderize it and add just a hint of sweetness. Jalapeño and green onions provide freshness and a bit of spice. The wet ingredients are standard, with tangy buttermilk, butter and an egg to tie it all together. The secret ingredient? Good old mayonnaise to make the cornbread extra moist. Finally, some melted monterey jack is folded in, because what can’t be improved with cheese?

How do you keep reverse 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 keep the bread from sticking. Place a circle of parchment paper before adding butter to the skillet if the cast iron pan is not well seasoned.

How do you keep reverse tomato cornbread from getting soggy?

Salting and drying the sliced ​​tomatoes is an important step. Not only does it season the tomatoes, but it also extracts some of the water so the cornbread is less likely to get soggy. Putting the tomatoes and dough in a hot pan also starts cooking the tomatoes right away and gives the bread some crispy edges. Finally, make sure to turn the cornbread out of the pan after 5 minutes, otherwise the bread will start to steam in the pan. Plus, it means the bread can be served hot and fresh!

How to choose heirloom tomatoes for cornbread with upside down tomatoes?

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

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