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Tomato Upside Down Cornbread




Source of Recipe


from whatscookin
For a little different twist on cornbread, try this one.
Use a 12 inch cast iron skillet for this.

Tomato Upside Down Cornbread

6 slices bacon, cooked, drained and crumbled
3 medium size fresh tomatoes, cut in thin slices
1/2 cup onion, diced
Favorite cornbread batter (I use
1 tablespoon bacon drippings (grease)

Cook the bacon in a 12-inch cast iron skillet until crisp. Remove, drain, cool and crumble. Leave 1 tablespoon of the bacon drippings in the skillet and saute the diced onion over medium low heat until jsut soft and translucent. When done leave in the skillet and add the crumbled bacon, spreading it fairly evenly over the bottom. Cover the bacon and onion with the tomato slices.
Prepare the cornbread batter according to recipe or package directions and pour over the top of the tomato slices.
Preheat the oven to 350 degrees and bake until the cornbread is golden and a toothpick inserted in the center comes out clean.
Slice into wedges and serve. Good warm or cold.