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Categories:
cornmeal flour sugar baking powder baking soda kosher salt unsalted butter eggs low-fat buttermilk olive oil light brown sugar tomato
Viewed: 82 - Published at: 5 years agoIngredients
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 7 tablespoons unsalted butter, divided
- 2 large eggs, beaten
- 1 1/2 cups low-fat buttermilk
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons light brown sugar
- 1 large tomato, cut into 1/4-inch slices
Method
- Preheat oven to 350° F.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, melt 4 tablespoons of butter. Whisk in the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture and stir to combine thoroughly. Set aside.
- In a 10-inch cast iron skillet, heat the remaining butter and olive oil over medium-high heat until the butter is melted.
- Sprinkle the sugar over the butter and cook for 1 minute.
- Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds.
- Pour the batter into the skillet and spread with a spatula so the bottom is covered. Transfer the skillet to the oven and bake for 30 to 35 minutes or until a cake tester inserted into the middle comes out clean.
- Remove from the oven and allow to cool for 10 minutes. Cover the skillet with a plate and turn the skillet over to remove the cornbread.
- Serve immediately or at room temperature. Best if enjoyed the same day.
