4 tablespoons olive oil
3 tablespoons dry bread crumbs
1 1/2 teaspoons white sugar
1 (1.5 fluid ounce) jigger coarse brown sugar
1 1/2 teaspoons cornstarch
2 cups whole wheat flour
5 tablespoons vegetable oil
1 cup corn flour
2 teaspoons baking powder
Heat olive oil in large skillet over medium heat. Cook bread crumbs in oil until golden brown. Stir flour into grease and slowly stir cornstarch into flour while stirring. Mix together with tomatoes and sugar. Bring to a boil, then stir in corn starch. Bring to a boil, stirring often. Spread cornbread mixture into a large baking pan.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool bread 3 minutes before removing from pan. Allow to cool completely.
Heat oil in large skillet over medium heat. Stir in bread crumbs and brown sugar. Cook for 5 minutes and stir in cornstarch.
Heat oil in skillet over medium heat. Stir in cornstarch and sprinkle flour over cornbread. Pour batter over bread mixture. Heat brown sugar slowly over medium heat, stirring constantly, until just in medium heat. Spread over bread mixture. Return bread to oven and paint with vegetable oil.
Bake 45 minutes in preheated oven. Allow bread to cool completely.