Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl mix together the corn meal, flour, sugar, baking soda, and salt until thoroughly blended. Set aside. In a large bowl mix together the milk, sour cream, corn kernels, and butter with a paddle attachment at medium-slow speed until blended. Then add the dry ingredients and mix until just blended. Turn off the mixer and stir in 1/2 cup of the shredded cheddar cheese.

Scoop the batter into a well-greased cast iron skillet (mine is about 7.5 inches in diameter and 3 inches deep) and sprinkle half of the remaining cheese over the top. Place the tomato slices on top of the cheese, then sprinkle the remaining cheese over them. Place in the oven and bake for 1 hour to 1 hour and 10 minutes, placing a sheet of tinfoil over the pan at the 40 minute mark to help keep it from over browning on top. The cornbread is done when a knife inserted into the center of the bread comes out relatively clean (aside from gooey cheesy goodness). Remove from the oven and allow to cool for 10 minutes before serving.