Upside Down Tomato-Bacon Cornbread

Name: Upside Down Tomato-Bacon Cornbread
Ingredients: 4 slices lean bacon, chopped; ½ to ¾ pound (about 3 to 5 small) ripe tomatoes, sliced; 1 cup all-purpose flour; 1 cup cornmeal; 2 tablespoons granulated sugar or brown sugar; 2 tablespoons granulated sugar or brown sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 large egg; 1½ cups buttermilk; 6 tablespoons salted or unsalted butter, melted; 6 tablespoons salted or unsalted butter, melted; 1 cup fresh or frozen and thawed corn kernels; 1 cup fresh or frozen and thawed corn kernels; 1 cup fresh or frozen and thawed corn kernels; 1½ cups (6 ounces) shredded smoked cheddar or cheddar cheese, divided; 1½ cups (6 ounces) shredded smoked cheddar or cheddar cheese, divided

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

A little bit sweet and a lot savory, this cornbread variation is almost a meal. Spice it up a bit by adding thinly sliced jalapeños with the tomatoes and stirring ¾ teaspoon ground cumin into the batter.

Ingredients

4 slices lean bacon, chopped
½ to ¾ pound (about 3 to 5 small) ripe tomatoes

Starter

Method

Preheat oven to 375°.

Cook bacon in a 10-inch cast iron skillet over medium heat until crispy; remove and drain on paper towels. Arrange tomato slices in bottom of skillet.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk together egg, milk