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Upside-Down Tomato Corn Cake
Ingredients
  • 1 ½ pints cherry tomatoes, halved
  • 1 ¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup fresh corn kernels (from 2 ears)
Steps
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