Yep, I'm at it again with the cornbread. You know just your usual recipe...some cornmeal, some flour, creamed corn, cheddar cheese, and tomatoes. Cheddar Tomato Cornbread.
You guys trust me yet? Because this recipe is so good. Savory and sweet, moist but still crumbly. And cheesy.
Cheddar Tomato Cornbread...the reason there are cast iron skillets? Maybe.
There are these two tomatoes, right? These Tennessee beauties have been sitting on my kitchen island just staring at me. Wanting me to do something special with them. (Maybe I am the tomato whisperer.)
I mean, a fresh homegrown tomato is pretty special by itself.
This recipe for Cheddar Tomato Cornbread is inspired by a cross between pineapple upside down cake and Mexican cornbread. (My thinker is a little weird sometimes.)
Love Cornbread? Try Cornbread #9 and Cornbread #23.
The basic cornbread ingredients are all there, of course. The batter consists of flour, corn meal, eggs, and melted butter. But we had to flavor it up with a can of creamed corn and some green chiles.
And I am always looking for a reason to eat more cheese. Don't you love the flavor of cheddar cheese and tomatoes together?
By the way, if you love corn like we do, check out this post of 130 of The Best Corn Recipes Ever. No, seriously. Like...ever.
Once the batter comes together, you want to let it sit so the baking powder, soda and salt can work their magic so your Cheddar Tomato Cornbread will rise perfectly.
So all this time while the batter was coming together, our cast iron skillet has been in the oven ...melting some butter. Yes. You can see where this is going, can't you?
Place the slices of fresh, red ripe tomato right in that browned and bubbly butter. Squeeze as many slices as you can in the bottom of the pan in an even layer.
(I was able to get nine slices, but my tomatoes were medium-sized. As you will see at the end, they kind of shifted and didn't cover the whole cornbread. So try to pack them in pretty good.)
Pour the batter right over the top of the tomatoes, and bake until golden brown and cooked through!
Let the Cheddar Tomato Cornbread cool for about 5 to 10 minutes, then carefully (carefully) invert on a serving plate.
So pretty and rustic, right?
You get the sweetness of the corn, the slight spice of the green chiles, the sharpness of the cheddar, and then the tang of a roasted red tomato. Perfect!
Love Cheddar Tomato Cornbread? Try Cornbread #9 and Cornbread #23.
Once you have it out of the pan, let the cornbread cool for another 15 minutes, then serve. (See? My tomatoes scooted when I poured the batter on top...but still so awesome.)
Cheddar Tomato Cornbread
- 1 ½ cups all purpose flour
- 1 cup self rising cornmeal
- 1 TB sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs slightly beaten
- 1 stick butter divided
- ⅔ cup buttermilk
- 1 14.5 oz creamed corn
- 1 4 oz can green chiles undrained
- 1 cup shredded mild cheddar
- 6 to 9 slices red tomato
- Heat oven to 375 degrees. Place half a stick of butter into a 10 inch cast iron skillet, and put the skillet into the oven during the preheat cycle.
- In a small bowl, melt the remaining butter in a microwave, in 10 second increments. Set aside.
- In a bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the melted butter, eggs, creamed corn, green chiles, and buttermilk. Combine well and let sit.
- When the butter in the skillet is browned and bubbly, remove the skillet from the oven. Carefully layer the sliced tomatoes in the bottom of the skillet. Squeeze in as many as you can in an even layer.
- Fold the cheddar cheese into the cornbread mixture. Spoon the batter on top of the tomatoes in the skillet.
- Cook for 35 to 40 minutes, until a pick inserted in the center comes out clean.
- Let cool in the skillet for 5 to 10 minutes. Carefully invert onto a serving plate. Let cool 15 minutes before serving.