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Level
very easy
Prep Time
15 min
Total Time
50 min
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.

Tip

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.

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Nutrition Facts

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
270
Fat:
12
Saturated Fat:
7
Carbs:
35
Fibre:
2
Sugar:
14
Cholesterol:
85 mg
Protein:
6
Sodium:
480 mg
Potassium:
0