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.