Preheat oven to 400° Fahrenheit. Heat the cast iron skillet and coat with butter. Measure the cornmeal mixture. Drain the tomato juice and set aside.

Add the drained diced tomatoes to the cornmeal mixture in a bowl. Add in the melted butter and corn.

Salt the corn. Mix the ingredients. Add the milk to the tomato juice filling up to the 1-1/3 cup line. Crack the eggs and add.

Mix these ingredients well. Take the two tomatoes and slice thin.

Line the bottom of the cast iron skillet with the sliced tomatoes. Season them with salt. Pour the cornbread mixture over the top of the tomato slices. Bake till cornbread sides are crisp and pulled away from the cast iron skillet sides. When done brush with butter.