may | june 2020 40½ cup (14 grams) fi nely sliced fresh
basil leaves
¼ cup (40 grams) diced seeded jalapeño
1¾ cups (420 grams) whole buttermilk
6 tablespoons (84 grams) unsalted
butter, melted
2 large eggs (100 grams)
2 tablespoons (24 grams) granulated
sugar
Garnish: fresh basil leaves
- Preheat oven to 400°F (200°C). Line
bottom of a 10-inch cast-iron skillet with
parchment paper. Spray parchment and
sides of skillet with cooking spray. Line a
rimmed baking sheet with paper towels. - On prepared pan, place tomato slices.
- In a large bowl, whisk together cornmeal,
fl our, baking powder, and salt. Stir in
1½ cups (170 grams) cheese, corn, basil,
and jalapeño. Make a well in center. - In a medium bowl, whisk together
buttermilk, melted butter, and eggs. Add
buttermilk mixture to cornmeal mixture,
stirring just until combined. - In bottom of prepared skillet, place
tomato slices, overlapping if needed.
Sprinkle with sugar, and top with ½ cup
(57 grams) cheese. Spoon batter
onto tomatoes, smoothing top. - Bake until golden brown
and a wooden pick inserted in
center comes out clean, 30 to
35 minutes, covering with foil
to prevent excess browning, if
necessary. Let cool in skillet
for 10 minutes. Invert cake
onto a serving platter. Top with
remaining ¼ cup (28 grams)
cheese; garnish with basil,
if desired. Serve warm. •