- Level
- very easy
- 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
Directions
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
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Nutritional Facts
- 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