Preheat oven to 360°F/ 180ºC with a cast iron skillet or an 8-inch/ 20 cm round pan inside, to help to cook the bread evenly, when adding the batter.
Make the buttermilk by combining milk with lemon juice, whisk and set aside for 10 minutes.
In a large bowl, place the cornmeal, flour, tapioca, baking powder, salt and mix until well combined.
In a separate bowl, mix the eggs, oil, yogurt and buttermilk, and whisk to combine well.
Make a hole in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Finally add the bacon and cheese.
Carefully remove the skillet (or pan) from the oven and spread the batter in it. Top with the cherry tomatoes.
Return the skillet to the oven and bake for about 25-30 minutes, until the top is lightly golden brown and a toothpick inserted near the center comes out clean.
Slice and serve hot or cold.