Cut the tomatoes into 1/4" thick slices. Line two large sheet trays with 2 layers of paper towels and lay the slices in a single layer. Sprinkle 1 tsp of salt over both sides of tomatoes. Set aside for 30 minutes, then pat each slice dry
Preheat oven to 400
In a 12" cast iron skillet, place 3 TBSP of Hot Chili or Bacon EVOO until skillet is hot.
In a large bowl, whisk together the cornmeal, flour, sugar, 4 sliced green onions, jalepeno, baking powder, 1.2 tsp black pepper and the remaining 1 tsp salt. In a medium bowl whisk buttermilk, mayonnaise and egg until combined. Stir the buttermilk mixture and 5 TBSP of EVOO into the cornmeal mixture until just combined. Fold in cheese
Remove the skillet from the oven, swilling EVOO to coat the bottom and the sides of pan. Arrange salted tomato slices in the bottom of the skillet, overlapping the slices as needed. Spoon cornmeal batter over the tomatoes, smoothing the surface.
Bake until cornbread is golden brown and wooden pick inserted in the center comes out clean, about 40-45 minutes. Let cool in pan on a wire rack for 5 minutes. Use a small knife to loosen the sides of the cornbread. Invert the cornbread onto a serving platter. Serve hot or room temperature with a sprinkle of the remaining 1 green onion and black pepper.
