Ingredients

• 3 Heirloom Tomatoes, sliced ¼-inch thick (450 g)
• 1 cup Organic Medium Grind Cornmeal (155 g)
• 1 ⅓ cups Buttermilk (320 ml)
• 1 cup Organic Unbleached White All-Purpose Flour (140 g)
• 2 Tbsp Cane Sugar (30 g)
• 1 Tbsp Dried Basil
• 2 tsp Baking Powder (10 g)
• ¼ tsp Baking Soda
• 1 tsp Kosher Salt
• 2 Eggs (100 g)
• ¼ cup Butter, melted and cooled (55 g)
• ¾ cup shredded Parmesan Cheese, divided (85 g)
• Fresh Basil

Instructions

1. Wash and slice tomatoes into ¼-inch slices. Lay slices on paper towels, sprinkle with 1⁄4 tsp of salt and let sit while you prepare the batter.
2. Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes.
3. Meanwhile, preheat oven to 400°F. Spray an 8 x 8-inch baking pan or 8-inch cast iron skillet and set aside.
4. Mix together flour, sugar, dried basil, baking powder, baking soda and salt. Add to the cornmeal mixture along with the eggs, melted butter and ½ cup shredded Parmesan cheese. Mix until thoroughly combined.
5. Transfer batter to prepared pan. Pat tomato slices dry and arrange on top of the batter. Sprinkle remaining ¼ cup Parmesan cheese and bake for 45–50 minutes. Let cool before serving. Garnish with fresh basil.