# Tomato Cornbread

A savory, upside-down style cornbread cooked in a single pan with caramelized tomatoes and shallots.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 3-5 whole tomato
- 1-2 whole shallot
- butter
- 2 clove garlic
- 1 tsp dried thyme
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- big pinch salt
- big pinch black pepper
- 1 tbsp extra virgin olive oil
- 100 g fine cornmeal
- 100 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp smoked paprika
- 1 whole egg
- 150 ml buttermilk
- 40 g melted butter
- 1 tsp honey
- big pinch salt
- parmesan (optional)
- chives (optional)

## Instructions

1. Mix the dry ingredients (cornmeal, flour, baking powder, bicarbonate of soda, paprika, salt) in a bowl, add the wet ingredients (egg, buttermilk, melted butter, honey) and mix until combined; set aside.
2. Add sliced tomatoes and shallots to a pan with olive oil over medium heat.
3. Season with salt and pepper, then sprinkle with sliced garlic and thyme; fry for 5 minutes.
4. Add honey and vinegar to the pan and let bubble for 5 minutes.
5. Turn off the heat and spoon the cornbread mixture over the top, spreading it to the edges in an even layer.
6. Bake in the oven at 180°C for 30 minutes.
7. Remove from the oven, flip out onto a plate, garnish with grated Parmesan and chopped chives, and serve.

## Source

- Original video: https://www.instagram.com/reel/DfpiTQ-ubn7/?mdxt=MWtvdDBqY3g1ZHRidA==
- Creator: Stewart Miller-White
- Recipe page: https://www.cliprecipe.com/recipe/fd7b924d-6a3d-4e48-a573-9972827bc4cf
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt