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Prep Time
15 mins
Total Time
50 mins
Serves
10

Ingredients

1 cup
all-purpose flour
250 mL
1 cup
cornmeal, plus 2 tbsp (30 mL) for sprinkling
250 mL
1/4 cup
sugar
60 mL
2 tsp
baking powder
10 mL
1/2 tsp
baking soda
2 mL
1 tsp
salt
5 mL
3
eggs, beaten
1 cup
buttermilk
250 mL
1/2 cup
melted butter, divided
125 mL
3 tbsp
packed brown sugar
45 mL
3 tbsp
maple syrup
45 mL
1 pkg
Compliments Candi-To Cherry Tomatoes (approx. 2 cups/500 mL)
255 g/9 oz
2 tbsp
finely chopped fresh rosemary
30 mL

Method

Step 1
Preheat oven to 425°F (220°C). In large bowl, whisk together flour, 1 cup (250 mL) cornmeal, sugar, baking powder, baking soda and salt.
Step 2
In separate bowl, whisk together eggs, buttermilk and 1/3 cup (75 mL) melted butter; stir into flour mixture just until moistened. Set aside.
Step 3
Pour remaining butter into 9-in. (23-cm) cast-iron skillet set over medium heat on stovetop. Stir in brown sugar and maple syrup. When sugar melts and starts to bubble, stir in tomatoes and rosemary. Cook about 3 min., or until tomatoes start to soften (but remain whole). Sprinkle 2 tbsp (30 mL) cornmeal over tomatoes. Do not stir. Spoon reserved batter over top.
Step 4
Transfer to oven. Bake 15 min., or until golden brown and cornbread springs back when gently pressed in centre. Transfer skillet to rack; cool 5 min. Unmold cake onto serving platter. Serve warm or at room temperature.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Baked Goods Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
270
Fat:
12 g
Saturated Fat:
7 g
Carbs:
35 g
Fibre:
2 g
Sugar:
14 g
Cholesterol:
85 mg
Protein:
6 g
Sodium:
480 mg