Upside-Down Tomato Cornbread: A Fresh Take on a Southern Classic
Slices of heirloom tomatoes transform classic cornbread into a vibrant savory delight.
Upside-Down Tomato Cornbread: A Modern Twist on a Southern Favorite
Summer is the peak season for heirloom tomatoes, and while they’re often the stars of salads, this upside-down tomato cornbread turns them into the showstopper of the table. This savory quick bread combines the natural sweetness and juiciness of sun-ripened tomatoes with creamy Monterey Jack cheese, fresh jalapeños, green onions, and the buttery, crumbly base familiar to all cornbread lovers. Whether you’re searching for a new summer side dish, an impressive addition to a barbecue, or a comforting breakfast, this recipe delivers on flavor, texture, and presentation.
Why Upside-Down Cornbread?
Traditional cornbread is a staple throughout many Southern kitchens, but this upside-down variation is designed to showcase the beauty and taste of fresh tomatoes. By arranging deeply hued tomato slices on the bottom of a hot skillet and flipping the baked bread when done, you create a vibrant mosaic that invites guests to dig in. The result is a savory loaf that pairs equally well with chili, ribs, or even a simple breakfast spread. The technique echoes the classic pineapple upside-down cake, but leans firmly savory with a satisfying crunch at the edges from the cast-iron pan.
- Visually stunning: Layers of colorful tomato slices make an unforgettable first impression.
- Flavor-packed: Buttermilk, fresh jalapeño, green onion, cheese, and a touch of sugar all contribute to a rich taste profile.
- Multi-purpose: Ideal warm or at room temperature, served as a snack, side, or even for breakfast.
Ingredients Overview
The magic of this upside-down cornbread lies in each thoughtfully chosen ingredient:
| Ingredient | Purpose |
|---|---|
| Heirloom Tomatoes (3 medium, ~1.5 lbs) | Forms the colorful topping and adds juiciness and sweetness. |
| Kosher Salt (2 tsp, divided) | Seasons tomatoes and batter, enhances overall flavor. |
| Unsalted Butter (8 Tbsp, divided) | Lends richness, helps crisp the crust in the skillet. |
| Yellow Cornmeal (2 1/2 cups, fine) | Foundation for texture and flavor. |
| All-purpose Flour (1 1/4 cups) | Provides structure so the bread holds together under juicy tomatoes. |
| Granulated Sugar (2 Tbsp) | Adds subtle sweetness and improves tenderness. |
| Green Onions (5, thinly sliced) | Adds freshness and bite throughout the bread and for garnish. |
| Jalapeño (1, seeded & chopped) | Gives gentle heat and complexity. |
| Baking Powder (1 Tbsp) | Leavens for a fluffy texture. |
| Black Pepper (1/2 tsp + more) | Contributes peppery warmth. |
| Whole Buttermilk (2 3/4 cups) | Ensures a tender crumb and tangy flavor. |
| Mayonnaise (1/3 cup) | Secret for extra-moist, tender cornbread. |
| Egg (1, large) | Binds ingredients together. |
| Monterey Jack Cheese (2 cups, shredded) | Creates melt and stretch throughout the bread. |
Step-by-Step Directions
- Slice and salt the tomatoes (30 minutes): Cut tomatoes into 1/4-inch slices. Lay in a single layer across two trays lined with paper towels. Sprinkle both sides with 1 teaspoon salt. Let rest 30 minutes to release excess moisture, then pat dry thoroughly.
- Preheat and prepare the skillet: Place 3 tablespoons of butter in a 12-inch cast-iron skillet and let it melt in the oven at 400°F for about 10 minutes. Pour the remaining 5 tablespoons butter in a bowl and melt it (microwave 30 seconds to 1 minute).
- Mix dry ingredients: Whisk together the cornmeal, flour, sugar, four of the sliced green onions, chopped jalapeño, baking powder, 1/2 teaspoon black pepper, and remaining 1 teaspoon salt in a large bowl.
- Combine wet ingredients: In a medium bowl, whisk buttermilk with mayonnaise and egg until smooth.
- Make the batter: Stir wet mixture and the melted 5 tablespoons butter into the dry mixture until just combined. Fold in the Monterey Jack cheese.
- Layer and bake: Remove skillet from oven, swirl the butter to coat well. Arrange tomato slices on the bottom, overlapping for full coverage. Gently spoon batter over, taking care not to disturb the tomatoes. Smooth surface evenly.
- Bake: Bake at 400°F for 40–45 minutes, until golden and an inserted toothpick comes out clean. Cool in pan on a rack for 5 minutes.
- Invert and serve: Run a small knife around the edge to loosen. Place a platter over the skillet and invert to release. Serve hot, warm, or room temp, sprinkled with remaining green onion and black pepper.
Tips and Variations
- Herb Lovers: Add fresh chopped dill, basil, chives, or parsley to the batter or as garnish for fragrance and color.
- Cheese Swap: Try nutty Gruyère or sharp white cheddar in place of Monterey Jack for bold depth.
- Spice It Up: Leave jalapeño seeds in for more heat, or use a spicier pepper.
- More Veggies: Add diced bell peppers or corn kernels to the mix for extra crunch and color.
- Leftover Magic: Leftover cornbread is delicious with eggs and bacon for a hearty breakfast or used in breakfast bakes instead of regular bread.
Serving Suggestions
This versatile tomato cornbread shines next to:
- Slow-cooked ribs or smoked brisket at your next BBQ
- Hearty chili or stew for a cozy meal
- An egg-and-bacon breakfast
- As the base for a savory bread pudding
What Makes Heirloom Tomatoes Special?
Heirloom tomatoes—ranging in colors from deep red to golden yellow, orange, and even green—bring not just beauty but a lush, slightly tangy flavor that standard tomatoes can’t match. Look for firm but ripe tomatoes, unblemished and heavy for their size. Salting them before baking ensures the cornbread doesn’t become soggy, while also concentrating their distinctive flavor.
Why Add Flour and Sugar to Cornbread?
While some purists argue for “cornmeal only,” this recipe includes a modest amount of flour. The purpose? To give the bread more structure, so it stands up to juicy tomato slices without falling apart. The touch of sugar brings out the natural sweetness in both the cornmeal and tomatoes, making each bite balanced and tender.
What others are reading
Pro Tips for Upside-Down Cornbread Success
- Use a well-seasoned cast-iron skillet for even browning and crisp edges.
- Let the bread rest just a few minutes after baking to firm up—but invert while still warm for a clean release.
- For easy slicing, allow the bread to cool to barely warm before cutting.
- Pat tomato slices very dry before adding to avoid excess moisture in the bread.
Substitutions and Adaptations
- Dairy-Free: Try a plant-based butter and non-dairy milk + vinegar in place of buttermilk.
- Gluten-Free: Substitute a reliable gluten-free flour blend for all-purpose flour.
- Low Heat: Omit the jalapeño or replace with sweet bell pepper for a mild version.
Storage and Make-Ahead Notes
- To Store: Keep leftover cornbread in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm individual slices in the microwave or wrap in foil and reheat in a low oven.
- Freeze: Cool completely, wrap well in plastic and foil, and freeze up to 2 months. Thaw overnight and reheat before serving.
Frequently Asked Questions (FAQs)
Can I use regular tomatoes if I don’t have heirloom?
Yes, any ripe, firm slicing tomato works, though heirlooms offer the most flavor and color variety. Avoid very watery or hothouse tomatoes for best results.
Can I make this recipe ahead?
You can bake the cornbread several hours in advance. For best presentation, invert it shortly after baking so the tomatoes stay intact. Reheat gently before serving if desired.
Do I need a cast-iron skillet?
A cast-iron skillet creates the crispiest edges, but you can use another oven-safe skillet or a round cake pan. Adjust baking time as needed and ensure thorough buttering to prevent sticking.
What cheese substitutions are best?
Gruyère, sharp white cheddar, or even pepper jack are great swaps for Monterey Jack. Each choice will give the bread a new twist on flavor.
How spicy is the finished cornbread?
With seeded jalapeño, the heat is quite mild. For more spice, leave in seeds or use two peppers; for a mild bread, substitute with bell pepper or omit entirely.
Other Quick Breads to Try
- Zucchini Bread: A moist summer favorite, often with chocolate chips hidden in the batter for a sweet surprise.
- Apple Cinnamon Bread: Packed with chunks of sweet-tart apple and walnuts, perfect for fall.
- Pumpkin Bread: Spiced and tender, made with healthier swaps for guilt-free enjoyment.
- Classic Skillet Cornbread: Simple, hearty, and the ultimate side for any Southern meal.
Summary
Upside-down tomato cornbread combines the best of summer produce with the comfort of classic cornbread, resulting in a dish that’s as beautiful to serve as it is to eat. With endless ways to adapt according to your pantry and tastes, it’s a recipe you’ll crave all season long.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a43590318/upside-down-tomato-cornbread-recipe/
- https://www.eatyourbooks.com/library/recipes/3056532/upside-down-tomato-cornbread
- https://www.fustinis.com/blogs/recipes/upside-down-tomato-cornbread
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44466283/quick-bread-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g36500577/tomato-recipes/
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