Spicy Tomato Corn Bread Recipe

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Carrie Vasios Mullins
Spicy Tomato Corn Bread Recipe

[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.

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

Read the Whole Story
  • Yield:makes one 9- by 9-inch loaf
  • Active time: 10 minutes
  • Total time:40 minutes
  • Rated: 4

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. 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.

This Recipe Appears In
Wake and Bake: Spicy Tomato Corn Bread
Show 3 Comments