A square photo of 2 savory cornbread cakes stacked on top of each other layered with sour cream and balsamic tomato salad.

Cornbread Cakes with Balsamic Tomato Salad

Savory cornbread cakes layered with sour cream and tangy, flavorful balsamic tomato salad. Serves 6 as a light lunch or first course (2 stacks/4 halves each) or 12 as an appetizer (1 stack/2 halves each).
Course Appetizer, Main Course
Cuisine American
Keyword cornbread, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 418kcal
Author Meggan Hill


For the Cornbread Cakes

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1 egg
  • 3 tablespoons olive oil
  • 1 cup milk

For the Balsamic Tomato Salad:

  • 2 medium vine-ripened tomatoes finely chopped
  • 1/4 cup green bell pepper finely chopped
  • 1/4 cup hot house cucumbers quartered lengthwise and finely chopped
  • 3 scallions sliced
  • 2 tablespoons finely sliced fresh basil (chiffonade)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

To Assemble:

  • 8 ounces sour cream


  • Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners if desired.
  • In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. Make a well in the flour mixture and add egg, oil, and milk. Stir until just combined and the batter is moistened, being careful not to over-mix.
  • Divide the batter evenly among the muffin tin cups. Bake for 12 to 14 minutes or until lightly golden. Remove from oven.
  • Meanwhile, in a medium bowl, combine tomatoes, bell pepper, cucumber, scallions, basil, parsley, balsamic vinegar, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until evenly coated. 
  • To serve, cut each cake in half lengthwise. Spread 1 tablespoon sour cream on each half. Place one half on a plate and top with some Balsamic Tomato Salad. Add another cake half with sour cream, then top with additional salad.
  • Repeat with remaining cakes and salad. Serves 6 as a main course or 12 as an appetizer.



Calories: 418kcal