Karen’s Upside-Down San Marzano Tomato Topped Cornbread
A layer of San Marzano Tomatoes flecked with Garlic sits below a moist high-rise cornbread. Invert to reveal the beauty, cut into triangles. Naturally gluten free.
Servings: 12 servings; 16 smaller ones
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
*Corn flour: is a whole-grain flour made from very finely milled dried corn kernels. Finer that cornmeal and naturally gluten free.
*Substituting milk & yogurt: can use buttermilk.
This recipe may not be reproduced without the consent of it's author, Karen Sheer.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 375mg | Potassium: 203mg | Fiber: 3g | Sugar: 9g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 1mg