Skillet cornbread flavoured with cheddar cheese, paprika and green onion and topped with thick slices of heirloom tomatoes. A great BBQ side!

It’s hard to beat cast-iron skillet cornbread! This heirloom tomato-topped cornbread is a perfect side for summer BBQs and so pretty with multi-coloured heirloom tomatoes.

For this cornbread, you can make a smoky version that uses smoked cheddar cheese and smoked paprika, or opt for a non-smoky version with regular cheddar and paprika. I love the smoky version. It’s subtle, but perfect alongside anything from the BBQ.

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Ingredients and substitutions

A few notes about the key ingredients …

Cornmeal – Bob’s Red Mill makes a great medium-grind cornmeal that adds nice texture to this cornbread. Regular cornmeal will work just fine here, though.

Tomatoes – Multi-coloured heirloom tomatoes are a perfect topping for this cornbread, but any tomato will work here.

Paprika – For a smoky version, use Spanish-style or Hungarian smoked paprika. Otherwise, regular paprika is fine.

Cheddar cheese – I used Applewood Smoked Cheddar Cheese for my version here. Any smoked cheddar is fine, or opt for regular cheddar. I think an aged white cheddar will bring the best flavour, but you can use any type you have or enjoy.

Sour cream – You can use full-fat or reduced-fat sour cream. Plain Greek yogurt would be a good substitute if you don’t have sour cream.

How to make skillet cornbread with tomatoes

This is a visual walkthrough of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.

Dry ingredients added to a large bowl.
1
Chopping green onions for adding to the cornbread.
2
Weighing out the shredded cheddar cheese.
3
  1. Start by whisking together the dry ingredients in a large bowl.
  2. Chop up the white and light green parts of the green onion, reserving the dark green parts for topping after baking.
  3. Shred the cheddar cheese (I’m using Applewood smoked cheddar here).
Green onion and shredded cheese added to the bowl with the dry ingredients.
4
Dry ingredients mixed all together in the bowl.
5
Mixing together the wet ingredients in a measuring cup.
6
  1. Add the chopped green onion and shredded cheddar cheese to the bowl with the dry ingredients.
  2. Stir together well.
  3. In another bowl or large measuring cup, whisk together the wet ingredients.
Adding the wet ingredients to the dry ingredients in the bowl.
7
Spreading the mixed batter into a greased cast-iron skillet.
8
Topping the cornbread batter with sliced tomatoes before baking.
9
  1. Add the wet ingredients to the dry ingredients and stir together just until moistened.
  2. Spread the cornbread batter into a greased 10″ (top-diameter) cast-iron skillet.
  3. Top the cornbread batter with thick slices of tomatoes, slightly overlapping them to cover almost all of the batter. Bake, then top with flaky salt and sliced green onion to serve.
Skillet cornbread with tomatoes in pan.

Recipe tips!

  • If you’d like to spice it up, replace the green onion in the cornbread with jalapeño or poblanos! Adjust the amount added to taste.
  • If you like to bake on the BBQ, you could bake this cornbread in a closed BBQ with an internal temperature in the 400F range.
  • I slid a baking sheet under my cast-iron skillet as the skillet was quite full, and I worried that the tomatoes might bubble over a bit. It turned out to be unnecessary, as everything stayed put, but I always think better safe than having to clean the oven :)
  • This cornbread is best enjoyed on the day it is baked.

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Skillet cornbread topped with heirloom tomato in a cast iron skillet.

Get the Recipe: Skillet Cornbread with Heirloom Tomatoes

Skillet cornbread flavoured with cheddar cheese, paprika and green onion, topped with thick slices of heirloom tomatoes.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings

Ingredients

  • 4 green onions
  • 5 oz cheddar cheese, shredded (about 1 1/4 cups well-packed) *see Note 1

Dry ingredients:

  • 1 1/2 cups cornmeal, medium-grind recommended *see Note 3
  • 1 1/2 cups all-purpose flour, spooned and levelled
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon paprika, smoked or regular *see Note 2
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons white granulated sugar

Wet ingredients:

  • 2 large eggs
  • 1 cup sour cream, or plain Greek yogurt
  • 3/4 cup milk, or water
  • 3/4 cup salted butter, melted and cooled slightly

Topping:

  • 1 – 1 1/2 lbs heirloom tomatoes, sliced 1/2-inch thick *see Note 4

Garnish:

  • Flaky salt
  • Sliced green onion tops

Instructions
 

  • Tip! You can make a smoky version of this cornbread using smoked cheddar cheese and smoked paprika. If you prefer a non-smoky version, use regular cheddar and paprika.
  • Preheat oven to 400F (non-convection/not fan-assisted). Wipe a 10-inch (top-diameter) cast-iron skillet (or a 9-inch round baking pan) with a bit of oil and set aside.
  • Prepare the green onion by chopping the white and light-green parts, then setting aside the dark green tops to use later for garnish. Shred the cheddar cheese and set aside.
  • In a large bowl, combine all the dry ingredients and whisk together well. Add the chopped green onion and shredded cheddar cheese and stir in until well-combined. Set aside.
  • In another bowl or a large measuring cup, whisk together the wet ingredients. (Be sure the butter has cooled slightly to avoid cooking the eggs!)
  • Add the wet ingredients to the bowl with the dry ingredients and use a spatula to stir together just until moistened and there is dry flour mixture visible.
  • Spoon the cornbread batter into the greased cast-iron skillet and level the top.
  • Slice the tomatoes and arrange over the top of the cornbread batter, overlapping slightly to cover almost all of the top of the batter.
  • Tip! As the skillet is quite full, you may want to place the skillet on top of a baking sheet. Just in case! I found it didn't bubble over, but better safe than cleaning the oven :)
  • Bake the cornbread for 45-50 minutes or until a tester inserted in the centre comes out clean.
  • Remove from the oven and allow to stand at least 20 minutes before slicing and serving.
  • To serve, sprinkle the top with flaky salt and garnish with reserved green onion tops, sliced diagonally. Cut into thin wedges or squares to serve.
  • This cornbread is best enjoyed on the day it is baked. Store any leftovers in the refrigerator and re-warm to serve. Can be rewarmed in the microwave or wrapped in foil and placed in a 350F oven for 8-10 minutes.

Notes

Note 1: For a smoky flavour, use smoked cheddar cheese or use regular cheddar cheese. An aged white cheddar will bring the best cheddar flavour.
Note 2: For a smoky flavour, use Spanish or Hungarian smoked paprika or use regular paprika.
Note 3: Bob’s Red Mill makes a great medium-grind cornmeal that adds nice texture to this cornbread. Regular cornmeal will work just fine, though.
Note 4: Multi-coloured heirloom tomatoes are perfect for topping this cornbread, but any tomato will work. Beefsteak tomatoes would also be nice.
Variations:
If you’d like to spice it up, replace the green onion in the cornbread with jalapeño or poblanos! Adjust the amount of either to taste.
If you like to bake on the BBQ, you could bake this cornbread in a closed BBQ with an internal temperature in the 400F range.
Be sure to read the notes above this recipe card, for substitution suggestions and step-by-step photos that you might find helpful.
Cuisine: American, Canadian
Course: Side Dish
Author: Jennifer Maloney
Serving: 1serving, Calories: 289kcal, Carbohydrates: 21g, Protein: 8g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 81mg, Sodium: 446mg, Potassium: 370mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1204IU, Vitamin C: 9mg, Calcium: 177mg, Iron: 1mg
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Adapted from an LCBO Food & Drink recipe

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