1Spray an 8”-9”cast iron skillet with baking spray and line the bottom with a parchment paper circle. Place prepared cast iron into the oven, and preheat the oven to 425F.
2Place tomato slices onto a paper towel lined sheet tray and salt to taste, set aside.
3In a medium bowl, whisk together cornmeal mix, egg, sugar, buttermilk, and oil until moistened (batter will be lumpy). Fold in 1/4 cup of shredded cheese, set aside.
4Remove prepared cast iron skillet from preheated oven. Place tomato slices evenly over the bottom of cast iron. Top tomato slices with dill sprigs and remaining 1C of shredded cheese. Pour cornbread batter over the top and spread the batter evenly with an offset spatula.
5Bake for 21-25 minutes, or until cornbread is lightly golden and is slightly pulling away from the sides of the cast iron skillet. Remove the skillet from the oven.
6Place cast iron skillet on a wire wrack to cool for 15 minutes. Run an offset spatula around the edges of the cast iron skillet to make sure the cornbread is released from the sides of the skillet.
7Turn tomato cornbread onto a plate and sprinkle with freshly ground pepper to taste. If desired, garnish with basil. Serve immediately.
Ingredients
1.25 lbs tomatoes, Sliced into 1/4” thick slices
kosher salt, to taste
2 cups White Lily Enriched Self Rising White Cornmeal Mix
1 large egg
2 tbsp granulated sugar
3 tbsp granulated sugar
1.5 cups buttermilk
0.25 cup vegetable oil
1.25 cups shredded sharp white cheddar cheese, divided