Heirloom Tomato and Parmesan Cornbread
Serves: 1 (10-inch) loaf
  • 3 small heirloom tomatoes, sliced ¼ inch thick and seeded
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon canola oil
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2½ cups whole buttermilk
  • 6 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup yellow corn kernels
  • ½ cup chopped fresh basil
  • ¾ cup grated Parmesan cheese, divided
  • Goat cheese
  • Garnish: fresh basil, ground black pepper
  1. Place tomato slices on paper towels; sprinkle with ½ teaspoon salt. Let stand for 30 minutes.
  2. Preheat oven to 425°.
  3. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
  4. In a large bowl, whisk together cornmeal, flour, baking powder, and remaining 1½ teaspoons salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined. Gently fold in corn, basil, and ½ cup Parmesan. Carefully pour batter into hot skillet.
  5. Pat tomato slices dry, and arrange on top of batter. Sprinkle with remaining ¼ cup Parmesan.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 55 minutes. Serve with goat cheese. Garnish with basil and pepper, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/heirloom-tomato-and-parmesan-cornbread/