- 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.
Tips
Serve with dollop of sour cream or Greek-style yogourt.
Substitute buttermilk with 1 cup (250 mL) milk soured with 1 tbsp (15 mL) lemon juice or vinegar. Let stand 15 min. before using.
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.
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
