A square photo of 2 savory cornbread cakes stacked on top of each other layered with sour cream and balsamic tomato salad.
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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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 418kcal
Author Meggan Hill

Ingredients

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

Instructions

  • 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.

Notes

Nutrition

Calories: 418kcal