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Skillet Cornbread with Heirloom Tomatoes

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 350
A savory and vibrant cornbread baked in a skillet, topped with fresh heirloom tomatoes and green onions for a delightful summer dish.

Ingredients

Dry ingredients

  • 1.5 cups cornmeal (medium-grind recommended)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon table salt
  • 0.25 teaspoon ground black pepper
  • 1 teaspoon paprika (smoked or regular)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 2 teaspoons white granulated sugar

Wet ingredients

  • 2 large eggs
  • 1 cup sour cream (or plain Greek yogurt)
  • 0.75 cup milk (or water)
  • 0.75 cup salted butter (melted and cooled slightly)

Toppings

  • 1 to 1.5 lbs heirloom tomatoes (sliced 1/2-inch thick)

Instructions 

  • Preheat oven to 400°F (200°C). Prepare a 10-inch cast-iron skillet with oil.
  • Chop white and light-green parts of green onions; shred cheddar cheese. Mix dry ingredients, then add green onions and cheese.
  • Whisk wet ingredients in a separate bowl. Combine with dry ingredients until just moistened.
  • Pour batter into skillet, level, then top with sliced tomatoes. Bake for 45-50 minutes until a tester comes out clean.
  • Let stand 20 minutes, then sprinkle with flaky salt and green onion tops before slicing and serving.

Notes

Tip! Use smoked cheddar and smoked paprika for a smoky flavor, or regular for a milder taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Baked, Cornbread, heirloom tomatoes