Highlight the seasonal sweetness and unique shapes of heirloom tomatoes in this colorful cornbread.
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
- 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.