Skillet Cornbread Topped with Tomatoes and Rosemary
Skillet cornbread may be the best kind to serve, as it cooks up with a toasty bottom and tender middle. I love to top mine with garden tomatoes and chopped rosemary to hold onto every last bit of summer. Since corn is available through September, fold some into the batter for added texture and flavor using the recipe below.
Recently I recommended this as the ultimate side to my summer Cobb salad, and with Labor Day weekend here, this is a crowd-pleasing addition to the menu. By the start of September, our vegetable gardens have become looser, more natural and sprawling, and our dishes follow suit. The actual amounts of heirloom and cherry tomatoes will depend on their shape and how they cover your skillet batter in the way pictured. Leave some gaps for the cornbread to puff around and up through thin wheels of your favorite variety. Sprinkle as much rosemary as you enjoy.
Ingredients
About 2 medium heirloom tomatoes plus a handful of cherry or cocktail tomatoes
2 ears corn
1 ¼ cup cornmeal
1 cup flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 ¼ cups buttermilk
2 eggs
¼ cup mild olive oil
¼ cup honey
¼ cup (4 tablespoons) unsalted butter, melted and cooled
1 to 2 tablespoons chopped fresh rosemary
1 tablespoon unsalted butter for skillet
Begin by preparing the tomato slices for the top of the cornbread. I prefer a combination of medium and small rounds, each thinly sliced. With a serrated knife, cherry tomatoes can be sliced easily into multiple rounds of about ¼-inch thick (slightly thicker is fine). Medium tomatoes can be prepared in the same way, and I recommend removing excess pulp from these rounds. Place slices in one layer on paper towel lined plate, sprinkle with salt and allow to rest for 30 minutes, during which time they will release excess liquid. Pat dry gently before using.
Preheat the oven to 400 degrees. Also preheat a 12-inch cast-iron skillet over medium-low heat.
Husk corn and remove silk then remove the kernels from each cob. A simple way to begin is by cutting the bottom of each cob so that it has a flat surface. Stand the corn upright on a cutting board (or in a pie plate or bowl to catch kernels more easily) and use a sharp knife to cut from top to bottom, releasing the kernels. Continue turning the cob and cutting from top to bottom as if the cob has four sides.
Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs into buttermilk and add to cornmeal mixture along with melted butter, olive oil, and honey. Stir until just combined. Fold corn kernels into batter.
Melt 1 tablespoon of unsalted butter in the skillet, allowing it to coat the bottom and sides. Pour in the cornbread batter.
Remove from heat then quickly arrange the tomato slices on top leaving gaps for the cornbread to puff through and around them. Sprinkle with chopped rosemary.
Bake for about 20 minutes or until a toothpick inserted comes out clean and the cornbread is golden. Check early to avoid over-baking and leave in longer if not yet done. Let cool for about 10 minutes before serving warm.
