The Seasoned Franciscan - Cooking Joyfully

Tomato Upside Down Cornbread

By Vicki Lopez-Kaley (Seasonal) on Monday, September 19th 2022

Tomato Upside Down Cornbread

3 medium tomatoes sliced into 1/4-inch-thick slices
3-5 T grated Parmesan or Romano cheese
several grinds black pepper
1/2 C fresh dill chopped OR 4 tsp dried
3/4 C medium grind cornmeal
1-1 1/4 C milk
3/4 C all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt (less if using regular salt or if using salted butter)
6 T melted butter
1 T sugar
3/4 C plain yogurt or sour cream
2 eggs


  1. Preheat oven to 425°F. Cut out a round of parchment paper and line the bottom of a 10-10 1/2-inch cast iron skillet. Lightly oil the upper side of the parchment with oil.
  2. Place tomatoes in a single layer, cut side up, on the parchment to cover the entire skillet. Top with a grind or two of pepper, most of the dill (reserving just enough for garnish), and a generous layer of fresh grated Parmesan or Romano cheese- between 1/4 and 1/2 cup.
  3. In a medium saucepan combine the milk and cornmeal over medium heat. Cook, stirring or whisking constantly, until it is the consistency of the batter and completely lump-free, about 3-4 minutes. If it gets too thick add 1 or 2 T. of milk. Remove from heat and transfer to a large bowl.
  4. Whisk the flour, baking powder, baking soda, salt and pepper together in a large bowl; set aside.
  5. Whisk together the melted butter and sugar, and add to the cooked cornmeal mixture. Next whisk in the yogurt. Make sure the cornmeal mixture isn’t so hot it will cook the eggs and then whisk in the eggs until thoroughly combined. Fold in flour mixture until thoroughly combined and the batter is very thick.
  6. Pour the batter into the skillet, then smooth it into an even layer over the tomatoes. Bake until the top is golden brown, and the edges have pulled away from the sides of the skillet, 22 to 25 minutes.
  7. Let the cake cool for at least 10 minutes, then run a knife along the edge of the pan. Invert onto a large plate and carefully remove the layer of parchment.
  8. Garnish with remaining fresh dill and an additional sprinkle of grated cheese.
  9. Slice into wedges. Serve warm or at room temperature. Makes 8 servings.
  10. Can be covered and stored at room temperature for one or two days.

At this time of year, tomatoes couldn't be more gorgeous! This recipe celebrates them. One of the healing secrets of food is that when we slow down, we can more intensely appreciate the beauty of what Mother earth produces! Use all your senses to take in the color and shape, fragrance, and intricacy of the fruits of creation!

Try this exercise at meal or snack time soon: Take time as you shop and look around at the beauty of fresh food. Take it slow as you prepare food and before you eat. Touch and smell a fresh fruit or vegetable. Break it open. Look for the colors and patterns of seeds, juice, flesh and skin. Consider it as an artist in awe of his or her creation. Become aware of the God who made food just to please us, to offer what earth’s creatures need.Take a small taste and notice how it feels in your mouth, individual flavors and textures. Be mindful as you slowly chew and swallow each bite. Let yourself sense what this product of soil, wind, water and hands has brought to your table and to life. Continue to eat slowly as you honor our brother and sister plants and animals who heal and nourish the world.

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