This highly portable, crowd-pleasing cornbread is your new summertime sidekick, eager to please at all picnics, potlucks, and backyard BBQs. Filled with salty, creamy feta and sour cream for an extra-tender, moist crumb, it also makes a case for taking the classic dish in a more savory direction. If feta isn’t your vibe, feel free to swap the cheese for your favorite fresh or firm cheese—goat or even cheddar works. The tomatoes on top do more than just catch the eye; they burst in your mouth, adding a subtle sweetness and hint of acidity. But if you won’t be swayed from Team Sweet, don’t despair. Just add an extra 2 Tbsp. sugar to the batter.
What you’ll need
Round Cake Pan
$20 $16 At Amazon
Whisk
$14 $12 At Amazon
Pastry Brush
$12 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Brush a 9"-diameter cake pan with olive oil. Line bottom of pan with a parchment paper round; brush parchment with more oil. Whisk 1⅓ cups (208 g) yellow cornmeal, ½ cup (63 g) all-purpose flour, 2 Tbsp. sugar, 2 tsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a medium bowl. Whisk 2 large eggs, 1½ cups sour cream, ¼ cup olive oil, and ¼ cup water in a large bowl until homogeneous. Add dry ingredients; mix until almost combined. Add 4 oz. feta, crumbled, and gently fold to incorporate. Scrape batter into prepared pan.
Step 2
Toss 8 oz. mixed heirloom cherry tomatoes, halved, and remaining 1 Tbsp. olive oil in a medium bowl. Arrange, cut side up, on top of batter; sprinkle with flaky sea salt. Bake cornbread until a tester inserted into the center comes out clean, 35–40 minutes. Transfer to a wire rack and let cool. Invert onto a large plate. Peel away parchment paper and turn right side up.
Do ahead: Cornbread can be baked 2 days ahead. Wrap tightly and chill.
