Highlight the seasonal sweetness and unique shapes of heirloom tomatoes in this colorful cornbread.
Heirloom Tomato and Parmesan Cornbread
Serves: 1 (10-inch) loaf
Ingredients
- 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
Instructions
- Place tomato slices on paper towels; sprinkle with ½ teaspoon salt. Let stand for 30 minutes.
- Preheat oven to 425°.
- Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
- 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.
- Pat tomato slices dry, and arrange on top of batter. Sprinkle with remaining ¼ cup Parmesan.
- 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.
Hello,
My cast iron skillet is too heavy for me to use these days. What size pan would be best for this delicious sounding recipe,
Thank you,
This cornbread will fit in a 10-inch round cake pan, another deep, 10-inch ovenproof skillet, or a 9-inch square baking pan. Whatever pan you do use, be sure that it can withstand the 425-degree baking temp, and you’ll need to judge whether to skip the step of preheating the pan with oil. We have not tested this recipe in anything other than cast iron.