Southern Heirloom Tomato Cornmeal Upside-Down Cake

In the South, upside-down skillet cakes turn simple fruit into a glossy showpiece. This version layers ripe heirloom tomatoes over buttery brown sugar, then crowns them with fine cornmeal batter for a tender late-summer dessert.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 58g carbs
• 15g fat

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Ingredients

• 6 tbsp unsalted butter
• 3/4 cup light brown sugar
• 2 medium ripe heirloom tomatoes
• 3/4 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup neutral oil
• 1 cup whipped cream for serving

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Melt the butter in the skillet until foamy, then stir in the brown sugar until it dissolves into a glossy caramel that bubbles gently at the edges.
2. 2Remove the skillet from heat. Core the heirloom tomatoes and slice them into even 1/4-inch rounds; arrange the slices in a single overlapping layer over the caramel so the surface is fully covered.
3. 3In a large bowl whisk together the cornmeal, flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined and no streaks remain.
4. 4In a separate bowl beat the eggs with the milk, vanilla, and oil until smooth and lightly frothy.
5. 5Pour the wet mixture into the dry ingredients and fold gently with a spatula just until a thick, pourable batter forms; stop as soon as no dry pockets remain so the cake stays tender.
6. 6Carefully spoon the batter over the tomato layer in the skillet, starting at the edges and working inward; smooth the top gently without disturbing the fruit.
7. 7Bake on the center rack for 32 to 38 minutes until the cake is deeply golden, springs back when lightly pressed in the center, and a toothpick inserted comes out with only a few moist crumbs.
8. 8Cool the skillet on a wire rack for exactly 10 minutes so the caramel sets enough to release cleanly. Run a thin knife the edge, then invert onto a serving plate in one confident motion.
9. 9Let the cake rest right-side up for 5 more minutes so juices redistribute. Slice into wedges and top each portion with a dollop of whipped cream just before serving while still slightly warm.