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I wanted to come up with something festive for Labor Day weekend that leaned into cherry tomato season and gave me an excuse to do a little baking. This tomato upside-down cornbread checks all the boxes. It’s rustic, seasonal, and just the right balance of sweet, savory, and buttery. The cherry tomatoes soften in the oven, creating a glossy, tangy-sweet topping that pairs beautifully with the tender, golden cornbread beneath. A generous swipe of basil butter makes it irresistible.

Helpful Tips: I like using medium grind cornmeal for a bit of grit and texture, but fine grind will give you a softer crumb if that’s your preference. Be careful not to over mix the batter. Stir it until just combined so your cornbread stays light instead of dense. And when you invert the cake, do it while it’s still warm so the caramelized tomato layer releases cleanly.

Bread

Tomato Upside-Down Cornbread with Basil Butter

Ingredients

Units Scale

2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 pint cherry tomatoes, halved
Pinch of salt
1 cup medium grind cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted and cooled slightly

Basil Butter

1/2 cup unsalted butter, at room temperature
1/4 cup fresh basil packed, finely chopped
Pinch of salt

Instructions

Heat the oven to 400°F. Grease a 9-inch nonstick cake pan and line the bottom with parchment.
In a small saucepan, melt 2 tablespoons butter with brown sugar, swirling until smooth and bubbling. Pour into the prepared pan, tilting to coat the bottom.
Place cherry tomato halves cut-side down on top of the caramel base. Sprinkle lightly with salt. Roast in the oven for 10 minutes until the tomatoes begin to soften and release some juice.
In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk buttermilk, eggs, and melted butter. Stir dry into wet until just combined. Do not overmix. Spoon gently over the tomato layer, smoothing evenly with an offset spatula.
Bake for 25-30 minutes, until golden and a tester comes out clean. Cool for 10 minutes, then run a knife around the edges. Invert onto a serving plate and peel away parchment to reveal the caramelized tomato top.
Mash softened butter with chopped basil, salt until smooth. Roll into a log with wax paper and refrigerate until ready to serve.
Cut into wedges and serve warm with basil butter spread over the top.