Summer Tomatoes Are Versatile and Delicious
Tomato Pie with Honey Cornbread Crust takes full advantage of the bright, red, juicy perfect tomatoes in the farmers’ markets now. Plump and flavorful, they don’t need a lot of seasoning to bring out their flavor. What they do need is a new outfit. Something new for them to wear to your dinner table.
If you can make an upside-down cake out of fruit, why can’t you make one out of tomatoes? They are a fruit, right?
It is not a secret that I am a bit obsessed with Krusteaz products, especially the Honey Cornbread. And….drumroll please…it also comes in a GLUTEN FREE VERSION. Krusteaz products are boxed mixes that are indistinguishable from homemade both in texture and taste. I am very, very picky when it comes to food. I was raised by a wonderful Mother who prided herself on never buying frozen or other prepared foods so I was unaccustomed to eating anything that was not fresh and homemade.
Despite all of my efforts to continue that tradition, a demanding job and three wonderful but busy children left me searching for ways to create great, tasty and healthy recipes using some (very few) time-saving products. This Tomato Pie with Honey Cornbread Crust is an example of combining the healthiest ingredients (fresh summer tomatoes) with a high-quality prepared mix. This soft, meltingly delicious cornbread cake topped with garlic and herb-flavored tomatoes is just the perfect back-to-school dinner. Quick and easy and definitely a fan favorite.
The recipe starts by combining and heating the garlic, herbs, butter and oil in the baking pan (disposable if you really want to save time!) and topping that mixture with layered tomatoes and the Honey Cornbread mix.
Easy to make ahead and cook later!
You can make this in the morning and refrigerate it and bake it later for dinner. I topped the cake off with maple syrup. I mean it is a cake, right? And believe it or not, the garlic and herbs with a hint of maple syrup is just perfect. End of summer deserves one last hurrah with tomatoes for sure.
Tomato Pie with Honey Cornbread Crust
The best of summer tomatoes combined with a delicious honey cornbread makes a delicious sweet and savory combination.
Ingredients
- 2 tablespoons butter plus 1 tablespoon for the pie plate
- 1 tablespoon olive oil
- 1 1/2 tablespoons finely chopped garlic
- 3 large ripe tomatoes sliced ¼ inch thick
- 2 tablespoons fresh thyme leaves
- 1 box Krusteaz Honey Cornbread regular or gluten free
- 1/3 cup warm maple syrup for serving
Instructions
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Preheat the oven to 375 degrees.
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Butter the inside of the pie plate with 1 tablespoon of butter.
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Place the remaining butter, olive oil and garlic in an 8 or 9 inch pie plate on the middle rack of the preheated oven.
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Bake the garlic mixture for 5-6 minutes until it is bubbly and hot. Stir the mixture until it is well combined.
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Place the tomatoes in a circular pattern in the pie plate.
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Make the Krusteaz Honey Cornbread according to package directions, using the butter or oil, as directed.
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Spread the Honey Cornbread batter over the tomatoes and bake on the middle rack of the oven for 40 minutes until brown. A toothpick inserted in the middle of the cornbread should come out clean. If it is too wet in the middle, bake for another 5 minutes but do not overbake.
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Remove from the oven and run a knife around the edge of the pie plate. Let the cornbread sit for 10 minutes to cool a bit. Place a serving plate over the pie plate and flip the cornbread onto the plate.
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Serve in wedges with warm maple syrup passed at the table.
ML
I am looking for the recipe to this. Help!
jane@metirementblog.com
Here you go! Thanks for asking!
https://metirementblog.com/honey-cornbread-upside-tomato-cake/
you can also search in google for any recipe on my site. Just search metirementblog and the name of the recipe. Happy Holidays and thanks for reading my blog!