![Cherry tomato cornbread on a serving board](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-feat.jpg?w=3840&quality=75)
Accented with brown butter and kissed with honey, this tender cornbread is baked on a bed of sliced cherry tomatoes before being inverted and served with a sprinkling of finishing salt and fresh ground pepper. Salty, sweet, and visually stunning, this is not your average BBQ side.
Related: Tomato Confit Pasta With Ricotta
ingredients
directions
![](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-ingredients.jpg?w=3840&quality=75)
Preheat the oven to 375°F.
Place a 12-inch cast-iron skillet over medium-low heat. Add the butter and cook until it turns slightly amber in color and emits a nutty fragrance. Pour the butter into a bowl and set it aside.
![Butter sizzling in a skillet](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-2.jpg?w=3840&quality=75)
Arrange the cherry tomatoes cut side down in the base of the skillet. Pack them in tightly, this prevents the tomatoes from migrating as the cornbread bakes.
![Sliced cherry tomatoes added to skillet](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-3.jpg?w=3840&quality=75)
In a large bowl, whisk to combine the cornmeal, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set it aside.
![Dry cornbread ingredients in a bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-4.jpg?w=3840&quality=75)
Whisk the buttermilk, eggs, honey, and brown butter together in a separate bowl. Form a well in the center of the dry ingredients and pour the wet into the center. Stir to combine.
![Wet ingredients added to bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-5.jpg?w=3840&quality=75)
Spoon the batter on top of the tomatoes and smooth the top. Place the cornbread on the lower rack of the oven and bake for 35-40 minutes or until golden. Let the cornbread cool for 20 minutes before inverting it onto a cutting board.
Sprinkle the cornbread with finishing salt and fresh ground pepper. Slice and serve warm or at room temperature.
![Cherry tomato cornbread, sliced on a serving board](https://api.vip.foodnetwork.ca/wp-content/uploads/2023/09/cherry-tomato-cornbread-7.jpg?w=3840&quality=75)