Spicy Tomato Corn Bread Recipe
Breakfast snacks for those who get peckish first thing in the morning.
[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.
Read more: Wake and Bake: Spicy Tomato Corn Bread
- Yield:makes one 9- by 9-inch loaf
- Active time: 10 minutes
- Total time:40 minutes
- Rated:
Ingredients
- 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
Directions
-
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.
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.
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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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