Za'atar Tomatoes with Sweet Corn Bread

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!

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Cuisine: appetizer




  • 2 cups mixed cherry tomatoes
  • 1 tablespoon za’atar


  • 1/4 cup white wheat flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon honey
  • 2 tablespoons melted butter or non-flavored oil, plus extra for melting
  • 1/4 cup milk
  • 1/4 cup fresh corn kernels

For Serving:

  • Olive oil, for serving
  • Parsley, for serving


  • 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.


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 corn

Nutrition:  see the information.