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5 from 4 votes

Cheddar Tomato Cornbread

Author Buy This Cook That


  • 1 1/2 cups all purpose flour
  • 1 cup self rising cornmeal
  • 1 TB sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs slightly beaten
  • 1 stick butter divided
  • 2/3 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.