Honey Caramelized Upside Down Tomato Cornbread

Name: Honey Caramelized Upside Down Tomato Cornbread
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1.5 cups cherry or grape tomatoes, halved; 3 tablespoons salted butter, melted; 6 tablespoons salted butter, melted; 1 tablespoon honey; 1.25 cups yellow corn meal; 0.75 cups all-purpose flour; 1.5 teaspoons salt; 2 teaspoons baking powder; 0.75 teaspoons baking soda; 0.25 cups granulated sugar; 2 eggs; 1 cup buttermilk; 1 cup corn kernels

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.

Prep: 15 min
Cook: 27 min
Yield: 8 servings
Level: medium
Cuisine: Southern

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Vegetarian Nut-Free

Ingredients

8 servings

1 ½ cups cherry or grape tomatoes, halved
3 tablespoons salted butter, melted
6 tablespoons salted butter, melted
1 tablespoon honey
maple syrup1:1vegetarian
slightly different flavor
Full guide →
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
milk + 1 tbsp lemon juice1:1
let sit 5 minutes first
Full guide →
1 cup corn kernels
frozen corn1:1
thaw and drain first
Full guide →

Method

12 steps

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

Tip 1

Use a knife or cake tester to check doneness in the center before removing from oven.

Tip 2

Let cool for the full 15 minutes before inverting to prevent the topping from sliding off.

Tip 3

Line the pan with parchment paper for easier removal if desired.

Good to Know

Storage

Cover and store at room temperature for up to 3 days

Make Ahead

Can be made up to 1 day ahead and stored covered

Serve With

Serve warm or at room temperature

See pairing guide →

Common Mistakes

Watch

Don't overmix the batter to avoid tough cornbread

Watch

Don't skip the cooling time or the topping may slide off when inverted

Substitutions

honey→

maple syrup1:1vegetarian

slightly different flavor

Full guide →

buttermilk→

milk + 1 tbsp lemon juice1:1

let sit 5 minutes first

Full guide →

corn kernels→

frozen corn1:1

thaw and drain first

Full guide →

Find more 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.