Greg DuPree; Food Styling: Torie Cox; Prop Styling: Chelsea Zimmer
Active Time
15 Mins
Total Time
45 Mins
Serves: 10

How to Make It

Step 1

Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish.

Step 2

Whisk cornmeal, flour, baking powder, baking soda, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in 3/4 cup cheese. Spread batter in baking dish.

Step 3

Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining 1/4 teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired.

Step 4

Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving.

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