TOMATO UPSIDE DOWN CORNBREAD

Tomato Upside Down Cornbread 

Serves: 8

1	cup cornmeal
3/4	cup all-purpose flour
1	tablespoon granulated sugar
1 1/2	teaspoons baking powder
1/2	teaspoon baking soda
1/4	teaspoon kosher salt
7	tablespoons unsalted butter, divided
2	large eggs, beaten
1 1/2	cups low-fat buttermilk
1 1/2	tablespoons olive oil
1 1/2	tablespoons light brown sugar
1	large tomato, cut into 1/4-inch slices

1. 1 Preheat oven to 350° F.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, melt 4 tablespoons of butter. Whisk in the eggs and buttermilk. Pour the buttermilk mixture into the flour mixture and stir to combine thoroughly. Set aside.
4. In a 10-inch cast iron skillet, heat the remaining butter and olive oil over medium-high heat until the butter is melted.
5. Sprinkle the sugar over the butter and cook for 1 minute.
6. Arrange the tomato slices in the bottom of the skillet and cook for 30 seconds.
7. Pour the batter into the skillet and spread with a spatula so the bottom is covered. Transfer the skillet to the oven and bake for 30 to 35 minutes or until a cake tester inserted into the middle comes out clean.
8. Remove from the oven and allow to cool for 10 minutes. Cover the skillet with a plate and turn the skillet over to remove the cornbread.
9. Serve immediately or at room temperature. Best if enjoyed the same day.