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Sliced Tomato on Corn Flatbread with Bacon Basil Mayonnaise

Heirloom Tomato on Bacon Cornmeal Griddle Cake with Bacon-Basil Mayo

Very closely adapted from Kevin Gillespie
Course small plate
Cuisine southern
Author TheSpicedLife


  • 2 medium-large ripe heirloom tomatoes
  • 1 t salt plus more for sprinkling
  • 2 cups cornmeal (he calls for fine, I used medium ground, use your preference)
  • 1/4 cup finely chopped crisp cooked bacon (about 4 slices)
  • 2 t baking powder
  • 2 cups buttermilk
  • 2 large eggs
  • 2 T bacon grease plus more for the pan
  • freshly ground black pepper
  • 1/2 cup bacon basil mayo (see recipe below)


  1. Slice the tomatoes into about 1 inch thick slices. Place in a single layer on a non-reactive cookie sheet. Sprinkle salt over them and leave to brine in the salt liquid that releases (which they will then reabsorb). They can sit for 30-60 minutes.
  2. In a large mixing bowl, whisk together the cornmeal, baking powder and 1 teaspoon of salt. Mix in the finely chopped bacon. Set aside.
  3. In a large liquid measuring cup, whisk together the buttermilk, eggs, and 2 tablespoons of bacon fat. Pour this liquid mix into the cornmeal mixture. Gently stir together and then set aside to rest for a few minutes.
  4. Heat a cast iron or nonstick pan (or griddle) over medium heat. Brush with bacon fat. Ladle on some batter, aiming for a similarly sized pancake as your tomato slices.
  5. Cook the pancake until bubbles form on the top and the edges start to brown. Gently and carefully flip them over and cook the other side. When they are cooked through, remove them to a serving plate. Spread each pancake with the basil bacon mayo and then top with a tomato slice. Sprinkle some freshly ground black pepper over the tomato and serve.
  6. Repeat with the remaining tomato slices and batter.