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Upside-Down Tomato Corn Cake

Kelli Foster
  • minutes
  • Serves 8

INGREDIENTS

1 1/2 pints

Cherry tomatoes

1 cup

Corn, fresh

2

Eggs, large

3/4 cup

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

1/8 tsp

Black pepper, freshly ground

1 1/4 cups

Cornmeal, yellow

1 tbsp

Granulated sugar

1 tsp

Kosher salt

6 tbsp

Butter, unsalted

1 cup

Buttermilk