Upside Down Tomato Cornbread

Directions

1. Cut the tomatoes into 1/4-inch-thick slices. Line two large sheet trays with 2 layers of paper towels and lay the slices on top in a single layer. Sprinkle 1 teaspoon of salt all over both sides of the tomatoes. Set aside for 30 minutes, then pat each slice dry with a paper towel. Preheat the oven to 400°F.

2. In a 12-inch cast-iron skillet, brush the bottom and sides of the pan. Place the skillet in the oven until the skillet is hot, about 10 minutes.

3. In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalapeño, baking powder, ½, teaspoon black pepper, and the remaining 1 teaspoon of salt. In a medium bowl, whisk the buttermilk, mayonnaise, and egg until well combined. Stir the buttermilk mixture and 3 tablespoons of olive oil into the cornmeal mixture until just combined. Fold in the cheese.

4. Remove the skillet from the oven, brush more oil on the bottom and sides of the pan. Arrange the salted tomato slices in the bottom of the skillet, overlapping the slices as needed. Spoon the cornmeal batter over the tomatoes, smoothing the surface.
5. Bake until the cornbread is golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot, warm, or at room temperature with a sprinkle of the remaining 1 green onion and black pepper.