Upside-Down Tomato Cornbread
- 1 pint cherry tomatoes
- 1 ¼ cup cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup almond milk
- 1 tablespoon vinegar
- 3 tablespoons Earth Balance Vegan Buttery Spread (or other margarine), melted
- 1 cup corn kernels (from 2 ears of corn)
- Arrange a rack in the middle of the oven and heat to 400°F. Cut a parchment round to line the bottom of a 9 ½ inch pie plate.
- Cut cherry tomatoes in half, either lengthwise or across, depending on your preference and place them, cut-side up, on the parchment to cover the entire pie plate.
- Whisk the almond milk and the vinegar together in a small bowl and set aside.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper together in a large bowl.
- In a separate bowl, combine the Earth Balance Vegan Buttery Spread (or other margarine) and the almond milk/vinegar mixture.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels.
- Bake for 25 minutes, or until the top is golden brown and the edges have pulled away from the side of the pie plate.
- When cooled at least 10 minutes. Turn the cornbread out onto a serving platter, upside-down. Slowly remove the parchment from the top.
- Serve in wedges hot or at room temperature. The cornbread will be crumbly.