Tomato Upside-Down Cake
Bubba Durand

The "cake" is jalapeno cheddar cornbread.

9" springform pan
Parchment paper
Small cherry tomatoes, enough to fill the bottom of a 9" springform pan
Butter for greasing the pan
1/4 cup grated parmesan cheese
2 T honey
Salt & pepper

For the corn cake:
1/2 C all purpose flour
1/2 C yellow corn meal
2 T granulated sugar
2 t baking powder
1/2 t salt
1/2 C sour cream
2 eggs, beaten
1/4 cup (1/2 stick) melted butter
4 ounces grated mild cheddar
1 fresh jalapeno, seeded and chopped

Butter the springform pan. Line the bottom with parchment and butter that, too.
Sprinkle the parmesan cheese over the butter in the bottom of the pan.
Toss the tomatoes with honey, salt, and pepper.
Arrange in the bottom of the pan.

For the corn cake:
Mix all the dry ingredients together.
Add the eggs and sour cream and mix until smooth.
Stir in the cheddar and jalapeno.
Spoon the batter over the tomatoes.
Bake at 375 degrees for 25 minutes or until lightly browned.

Remove the sides of the springform pan.
Put a plate on top and flip the whole thing over.
Remove the bottom and the parchment.

The Johnson Family Cookbook