Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs.
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- 4 tablespoons unsalted butter
- 1 1/2 cups medium grind cornmeal
- 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons salt
- 2 eggs
- 1 1/4 cup milk
- 3/4 cup sweet 100 tomatoes or small cherry or grape tomatoes
Adjust oven rack to middle position and preheat oven to 375°F. When oven is hot, place butter in a 9- by 9- inch square baking pan or cast iron skillet and place in oven. When butter is melted, remove pan from oven.
In a large bowl, combine cornmeal, flour, baking powder, cayenne, and salt. In a separate bowl (I do this in the mixing cup) whisk together eggs and milk. Stir milk mixture into dry ingredients until well combined. Stir in tomatoes.
Pour batter over melted butter in prepared pan and bake until golden and a cake tester inserted into the middle of the corn bread comes out clean, about 30 minutes. Let cool 10 minutes before cutting.