Tomato Cornbread

Name: Tomato Cornbread
Prep time: 10 min
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 1 lb. heirloom tomatoes, cut into 1/2-inch-thick slices; 1 tsp. kosher salt, divided; 1 3/4 c. whole-grain yellow cornmeal; 1/2 c. all-purpose flour, spooned and leveled; 2 tbsp. sugar; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. cayenne pepper; 1 1/2 c. buttermilk; 2 large eggs, beaten; 4 tbsp. (1/2 stick) unsalted butter, melted, plus 2 Tbsp., divided; 2 oz. Parmesan cheese, grated (about 1/2 cup); 1/4 c. chopped scallions

Studded with roasted tomatoes and baked until golden, this savory cornbread is the perfect side for barbecues, chili, soups, or a simple summer meal.

By Lyda Jones BurnettePublished: Jul 17, 2026

1 Rating

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Cornbread topped with sliced tomatoes in a cast-iron skillet on a blue checkered cloth.

Becky Luigart-Stayner for Country Living

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

2 hrs 10 mins

Roasting tomatoes before they go into the batter concentrates their flavor, bringing out their natural sweetness while creating irresistibly jammy edges. Arranged on top of the cornbread before baking, they become a beautiful centerpiece that tastes just as good as it looks. The result is a savory twist on classic cornbread that's right at home alongside grilled meats, barbecue, soups, or a spread of summer vegetables.

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Ingredients

1 lb. heirloom tomatoes, cut into 1/2-inch-thick slices
1 tsp. kosher salt, divided
1 3/4 cups whole-grain yellow cornmeal
1/2 cup all-purpose flour, spooned and leveled
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cayenne pepper
1 1/2 cups buttermilk
2 large eggs, beaten
4 Tbsp. (1/2 stick) unsalted butter, melted, plus 2 Tbsp., divided
2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 cup chopped scallions

Directions

1. Step 1Line a baking sheet with paper towels. Top with tomatoes in a single layer and sprinkle with ½ teaspoon salt. Let stand 20 minutes. Blot excess liquid from tomatoes.
2. Step 2Preheat oven to 425°F. Whisk together cornmeal, flour, sugar, baking powder, baking soda, cayenne pepper, and remaining ½ teaspoon salt in a bowl. Whisk together buttermilk, eggs, and melted butter in a second bowl. Whisk wet ingredients into dry ingredients. Fold in Parmesan and scallions.
3. Step 3Heat a 10-inch cast-iron skillet in the oven for 5 minutes. Add remaining 2 tablespoons butter to skillet and swirl to coat. Pour cornbread batter into hot skillet. Layer tomato slices in a single layer on top. Bake until golden brown, 22 to 25 minutes. Let stand 5 minutes before slicing.