This corn bread is a riff on the recipe I traditionally use but I've halved the recipe in order to create a thin, base layer for the tomatoes. It's the perfect appetizer but I'd also suggest it for lunch!
Cuisine appetizer
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 199kcal
Ingredients
Tomatoes
2cupsmixed cherry tomatoes
1tablespoonza’atar
Cornbread
1/4cupwhite wheat flour
1/4cupcornmeal
1/2teaspoonbaking powder
1/4teaspoonsalt
1large egg
1tablespoonhoney
2tablespoonsmelted butter or non-flavored oilplus extra for melting
1/4cupmilk
1/4cupfresh corn kernels
For Serving
Olive oilfor serving
Parsleyfor serving
Instructions
Heat oven to 400˚F. Halve the tomatoes and place in a roasting pan or sheet tray. Roast for 18 to 20 minutes, until the tomatoes have softened and are starting to brown. Remove from oven and toss roasted tomatoes with za’atar.
Place an 8” cast iron skillet, with 2 teaspoons butter, in the oven until the butter has melted. In a bowl, combine the flour with the cornmeal, baking powder, and salt. In a separate bowl, whisk together egg, honey, melted butter, and milk. Pour into the dry ingredients and stir until just combined. Fold in the the corn.
Remove the skillet from the oven and swirl the butter around the skillet. Pour the cornbread mix into the pan and return to oven. Bake for 15 minutes or until set and golden.
Take the cornbread and cut it into wedges. Top with tomato mixture and sprinkle with parsley and olive oil before serving.
Notes
Tips & Tricks: You could make the cornbread ahead of time and top with the hot tomatoes. You could also use this recipe to serve a few more people but I recommend doubling the amount of tomatoes.Stock up: get the pantry ingredients you will need: tomatoes, olive oil, sweet cornNutrition: see the information.