• 1 ½ cups unbleached all-purpose flour
• 1 ½ cups fine or medium ground cornmeal
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon salt
• 1 ½ cups half and half
• 2 eggs + 1 egg white
• ¾ stick melted butter
• 2 tablespoons honey
• 1 cup shredded pepper jack or cheddar cheese

• 4 Roma tomatoes sliced crosswise ¼ inch thick
• ½ tablespoons olive oil
• Approximately ½ cup 3LF Tomato Tapas Jam
• 1 tablespoon warm water
• Salt & Pepper

Preheat oven to 375° F. Rub a 12-inch cast iron skillet with olive oil (If using a 9-inch skillet, reduce all ingredients by 1/3). Place a single layer of tomatoes in skillet in a circle pattern (this will become the top of the finished cornbread). Sprinkle lightly with salt and pepper. Heat tomatoes over med- low for about 5 minutes, or until they have reduced slightly in size and some of their moisture has cooked out. While tomatoes are cooking, combine all dry ingredients in a large mixing bowl and stir together. In a medium mixing bowl whisk together, eggs, egg white, half and half, melted butter and honey. Add wet ingredients to dry ingredients and mix until just combined. Gently stir in shredded cheese.

When tomatoes are ready, remove skillet from stove top. Stir 1 tablespoon warm water into Tomato Tapas Jam to make spreading easier, and spread over top of the tomato layer. Pour cornbread mixture into skillet and bake 30 minutes or until toothpick inserted into center comes out clean. Immediately place heatproof serving plate upside down over skillet. Turn plate and skillet over. Tap skillet several times to loosen tomatoes. Remove skillet and get ready to impress.