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!
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.
Nutrition: see the information.