Honey Caramelized Upside Down Tomato Cornbread
This cornbread flips tradition upside down with caramelized cherry tomatoes creating a sweet-savory top when inverted. The honey-butter mixture creates a glossy coating for the tomatoes while fresh corn kernels add texture throughout the tender, slightly sweet cornbread base. Perfect as a side dish for barbecues, chili dinners, or Southern-inspired meals. The combination of buttermilk tang and honey sweetness balances beautifully with the umami-rich tomatoes.
Ingredients
- 1 ½ cups cherry or grape tomatoes, halved
- 3 tablespoons salted butter, melted
- 6 tablespoons salted butter, melted
- 1 tablespoon honey
- 1 ¼ cups yellow corn meal
- ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ¼ cups granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup corn kernels
Instructions
- 1
Preheat oven and adjust rack to middle position
- 2
Generously grease cake pan
- 3
Stir together melted butter with honey and pour into prepared pan
- 4
Add halved tomatoes to pan
- 5
Whisk together corn meal, flour, salt, baking powder, baking soda, and sugar in large bowl
- 6
Combine eggs, buttermilk, and remaining melted butter in medium bowl
- 7
Pour wet mixture into dry ingredients and stir just until combined
- 8
Stir in corn kernels
- 9
Pour batter into pan with tomatoes
- 10
Bake until set in middle and lightly golden brown around edges
- 11
Cool for specified time before running knife around edges
- 12
Transfer to rack or plate to cool completely
Tips
Use a knife or cake tester to check doneness in the center before removing from oven.
Let cool for the full 15 minutes before inverting to prevent the topping from sliding off.
Line the pan with parchment paper for easier removal if desired.
Good to Know
Cover and store at room temperature for up to 3 days
Can be made up to 1 day ahead and stored covered
Serve warm or at room temperature
Common Mistakes
Don't overmix the batter to avoid tough cornbread
Don't skip the cooling time or the topping may slide off when inverted
Substitutions
FAQ
Can I use frozen corn instead of fresh?
Yes, thaw frozen corn completely and drain any excess moisture before stirring into the batter.
What if I don't have an 8 or 9-inch cake pan?
You can use a similar sized oven-safe skillet or adjust baking time for different pan sizes.
How long will this cornbread keep?
Store covered at room temperature for up to 3 days or freeze for up to 3 months.