Recipe: Upside-Down Tomato Corn Cake

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(Image credit: Maria Midoes)

When you’ve reached the point of salad fatigue and are looking for a way to make the most of sweet summer corn and juicy red tomatoes, look no further than this savory cake. It’s inspired by tomato cobbler and skillet corn bread, with a nod to the sweetness of a classic tarte Tatin.

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(Image credit: Maria Midoes)

This cake comes out of the oven with a crisp edge and a light and tender crumb. Arguably the hardest part of making this savory side is the patience necessary to let it cool before turning it out of the pan, revealing a mesmerizing web of caramelized tomatoes baked into the cake.

There’s a place on the table for this cake at every time of day. I’ve especially enjoyed it alongside eggs for breakfast, paired with a salad at lunch, and as a side that serves up both carbs and vegetables at dinner.

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Upside-Down Tomato Corn Cake

Serves8

Ingredients

  • 1 1/2 pints

    cherry tomatoes, halved

  • 1 1/4 cups

    yellow cornmeal

  • 3/4 cup

    all-purpose flour

  • 1 tablespoon

    granulated sugar

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1 teaspoon

    kosher salt

  • 1/8 teaspoon

    freshly ground black pepper

  • 2

    large eggs

  • 1 cup

    buttermilk

  • 6 tablespoons

    unsalted butter, melted and cooled

  • 1 cup

    fresh corn kernels (from 2 ears)

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Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F. Cut out a round of parchment and line the bottom of a 10-inch cast iron skillet.

  2. Place the tomatoes in a single layer, cut-side up, on the parchment to cover the entire skillet.

  3. Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper together in a large bowl; set aside. Place the eggs, buttermilk, and butter in a medium bowl and whisk until blended. Make a well in the center of the dry ingredients. Pour in the liquid ingredients, then stir with a wooden spoon or rubber spatula just until the ingredients are combined. Fold in the corn.

  4. Pour the batter into the skillet, then smooth it into an even layer over the tomatoes. Bake until the top is golden-brown and the edges have pulled away from the sides of the skillet, 22 to 25 minutes.

  5. Let the cake cool for at least 10 minutes, then run a knife along the edge of the pan. Invert the cake onto a large plate and carefully remove the layer of parchment. Serve hot or at room temperature, sliced into wedges.

Recipe Notes

Storage: Store leftovers on a covered plate in the refrigerator for up to 4 days.

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