Spicy Tomato Corn Bread

[Photograph: Carrie Vasios]

Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Spicy Tomato Corn Bread

About This Recipe

Yield:makes one 9- by 9-inch loaf
Active time:10 minutes
Total time:40 minutes
Special equipment:9- by 9-inch square baking pan
This recipe appears in: Wake and Bake: Spicy Tomato Corn Bread


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.


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