Cornbread With Cherry Tomatoes
This time of year is amazing for finding all kinds of great, fresh produce. We are in the prime time for tomatoes and sweet corn. Our son is a huge fan of cherry tomatoes, so we often find ourselves with a vegetable drawer full of enough tomatoes to feed a small army.
If you find yourself with an abundance of the seasons fresh corn and tomatoes, this recipe is perfect. It is a lightly sweet cornbread, that is moist an flavorful. It truly showcases the freshness of the ingredients, and pairs perfectly with all of your grilled and BBQ meats. We have recently had some cool evenings, and it feels like fall is rapidly approaching. As the temperatures start to dip, you could serve this along with a pot of chili to help warm you up on a cold evening.
Preparing The Meal
Start by preheating an oven to 425° F. Heat a large cast iron pan in the oven for 10 minutes. You want to make sure the pan is very hot.
While the pan is heating, combine the cornmeal, flour, baking soda, and salt in a small bowl. In a large bowl, combine the oil, egg, honey, and milk together. Then, add the wet ingredients to the dry ingredients, mixing until batter is uniform. Once the mixture is uniform, add the corn kernels, and stir to combine.
When the pan is ready, carefully remove it from the oven and add 4 tablespoons of butter, swirling it until it has all melted. When the butter is melted, quickly and carefully, place the halved tomatoes in the pan (flat side down). Then, carefully pour the batter into the hot pan, and bake until golden brown (or until a skewer inserted into the middle comes out clean), about 20 to 25 minutes. Allow cornbread to slightly cool before carefully inverting onto a plate. You can serve immediately or let cool to room temperature.
The Salad
1 Cup Yellow Corn Meal
1 Cup All-Purpose Flour
1/4 Cup Honey
1 Teaspoon Kosher
1 Tablespoon Baking Powder
1/2 Cup Olive Oil
2/3 Cup Whole Milk
2 Eggs, Beaten
1 Cup Cherry Tomatoes, Halved
1/2 Cup Sweet Corn Kernels
4 Tablespoons Butter