HEIRLOOM TOMATO AND PARMESAN CORNBREAD
Makes 1 (10-inch) loaf
3 small heirloom tomatoes, sliced ¼ inch thick and seeded
2 teaspoons kosher salt, divided
1 tablespoon canola oil
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2½ cups whole buttermilk
6 tablespoons unsalted butter, melted
2 large eggs
1 cup yellow corn kernels
¾ cup freshly grated Parmesan cheese, divided
½ cup chopped fresh basil
Goat cheese, to serve
Garnish: fresh basil, ground black pepper
1. Place tomato slices on paper towels; sprinkle with ½ teaspoon salt. Let stand for 30 minutes.
2. Preheat oven to 425°.
3. Pour oil into a 10-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
In a large bowl, whisk together cornmeal, flour, baking powder,
