Tomato Upside Down Cornbread
Ingredients
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 7 tablespoons unsalted butter, divided
- 2 large eggs, beaten
- 1 1/2 cups low-fat buttermilk
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons light brown sugar
- 1 large tomato, cut into 1/4-inch slices
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