May 22, 2025
A layer of San Marzano Tomatoes flecked with Garlic sits below a moist high-rise cornbread. Invert to reveal the beauty, cut into triangles.
Also see: Karen’s Ultimate Guide to Memorial Day – What to Cook Now!
My New Cornbread!!
♥️ I am just loving this upside-down Cornbread!
This is How It’s Done:
A Layer of Tomatoes and Sliced Garlic are placed in the bottom of the pan
followed by my Cornbread Batter ~ and simply inverted when somewhat cooled.
Perfect for your next BBQ!
I always make my cornbread Gluten Free – yet simply use regular flour if you wish…
Cornmeal & Corn Flour in the recipe are naturally gluten free.
The Method:
An easy recipe! Add dry ingredients to a large bowl, add the wet ingredients, stir briefly and add to the pan
Beautiful!
I serve with small basil leaves on each slice, or a small bouquet in the whole one
How about growing this variety this year?
Piccolino basil:
This is a compact, dwarf variety known for its tiny leaves and dense growth habit.
Pan Sizes:
A 9-inch round pan (the one I use: springform) does not have the same area as a 9-inch square pan.
A 9-inch round pan has a surface area of approximately 63.59 square inches, while a 9-inch square pan has a surface area of 81 square inches. This means a 9-inch square pan is about 27% larger than a 9-inch round pan.
Cut into 12 or 16 triangles
Cornbread Taken to Another Level:
There is a lot to love about this cornbread!
- Tomatoes and Garlic on top add flavor interest that pairs well with the sweet, savory and nutty flavor of the underlining cornbread
- Well – looks gorgeous!
- Makes a statement at a bbq or dinner party (or just impress yourself!)
- Reheats well… freezes well too
Let’s Talk about Cornmeal!
I USE HALF MEDIUM GRIND CORN MEAL & HALF CORN FLOUR
This Cornmeal and Corn Flour is readily available, and my go-to products for making cornbread.
Bob’s Red Mill Medium Grind Cornmeal Organic:
Organic Whole Grain Corn Flour is always 100% stone ground and includes all of the nutrients from the bran, germ and endosperm. It’s wonderfully flavorful, and its fine texture produces a tender cornbread that is richer and less crumbly than one made with corn meal. Not fine enough for me, so I use half Corn Flour!
Bob’s Red Mill Organic Corn Flour:
Makes incredible cornbread, providing a rich flavor and great texture. They grind 100% whole grain organic corn to create a lightly textured meal.
TOGETHER they make the PERFECT Cornbread! I use HALF of each.
100% Cornmeal, like many recipes recommend has a grainIer texture.
I make cornbread often (my husband is gluten free), so I make it that way – and always have some in the freezer to reheat.
Below you will see the many varieties I like to make:
Karen’s Cornbread Loaf with Jalapeño
Karen’s All American Cornbread
Karen’s Southern Cornbread Stuffing with Chestnuts, Dried Cherries & Herbs
Spring Artichokes with Southern Spiced Cornbread Crumbs
Make this!
Karen
Karen’s Upside-Down San Marzano Tomato Topped Cornbread
Equipment
- 1 9" springform pan
Ingredients
- 3 tablespoons parmesan reggiano cheese, finely grated
- 2 teaspoons extra virgin olive oil
- 5 large canned San Marzano tomatoes
- 1 tablespoon garlic, thinly sliced (not too thin!)
Cornbread:
- 1/2 cup cornmeal, organic, medium grind
- 1/2 cup corn flour*
- 1 cup gluten free flour , or can use all-purpose flour (not gluten free.)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cups milk, full fat
- 1/2 cup greek yogurt
- 6 tablespoons butter, melted, I use organic
Instructions
Prepare pan:
- Add a circle of parchment paper to the bottom of a 9" springform pan. Grease 1" of the sides from the bottom with butter or evoo. Tilting on its sides, add the grated parmesan cheese, patting, so it adheres to the sides. Place the pan on a baking pan.
Tomatoes & Garlic:
- Remove 5 tomatoes from the can, scrape off any juices, add back to can (use for another recipe.) Cut eh tomatoes in half lengthwise, remove the seeds.
- In a stick proof skillet, add 2t. evoo, raise heat to medium-low. Add tomatoes cut side up. Cook to warm them, about 3 minutes (do not move around.) Add the sliced garlic to the pan in-between the tomatoes. Cook just 2 minutes more just to soften the garlic; do not brown.Add the tomatoes to the bottom of the pan – cut side UP. Add the garlic in-between the tomatoes. Make the cornbread, will add to the top.
Cornbread:
- Preheat the oven to 350 degrees. In a large bowl, stir together the first 6 ingredients (cornmeals through salt) until blended.
- In another bowl, beat together the milk*, yogurt*, eggs and melted butter until well blended.
- Add the wet ingredients and stir with a wooden spoon until the mixture is blended. Do not over mix.
- Spread into the pan evenly and bake for 32 – 34 minutes or until the top is just GOLDEN. Cool the cornbread.Release the pan's bottom. Invert to a plate. Cuit into 12 or 16 triangles.I like to serve with small basil leaves on top.
How to store:
- Enjoy the cornbread the day it is cooked. Refrigerate any remainder. Freezes wonderfully! Wrap a few pieces in waxed paper and add to a container with a good seal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
