Cheesy Cornbread With Tomatoes
Ingredients
- ¼ cup plus 1 Tbsp. extra-virgin olive oil; plus more for pan
- 1⅓ cups (208 g) yellow cornmeal
- ½ cup (63 g) all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1 tsp. freshly ground black pepper
- 2 large eggs
- 1½ cups sour cream (from a 16-oz. container)
- 4 oz. feta, crumbled
- 8 oz. mixed heirloom cherry tomatoes, halved
- Flaky sea salt
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