Tomato Upside-Down Cornbread

Directions

1. 1
   Preheat oven to 350° F.
2. 2
   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
3. 3
   In a small bowl, melt 4 tablespoons of butter. Whisk in the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture and stir to combine thoroughly. Set aside.
4. 4
   In a 10-inch cast iron skillet, heat the remaining butter and olive oil over medium-high heat until the butter is melted.
5. 5
   Sprinkle the sugar over the butter and cook for 1 minute.
6. 6
   Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds.
7. 7
   Pour the batter into the skillet and spread with a spatula so the bottom is covered. Transfer the skillet to the oven and bake for 30 to 35 minutes or until a cake tester inserted into the middle comes out clean.
8. 8
   Remove from the oven and allow to cool for 10 minutes. Cover the skillet with a plate and turn the skillet over to remove the cornbread.
9. 9
   Serve immediately or at room temperature. Best if enjoyed the same day.