Tomato Corn Bread Recipe

Name: Tomato Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups stone-ground yellow cornmeal; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/4 teaspoons fine salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs; 3 tablespoons tomato powder (see Sources); 1 1 /2 cups buttermilk; 8 tablespoons (1 stick) unsalted butter, melted; Nonstick cooking spray

Servings: persons

1 1/2 cups stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons fine salt
1/4 teaspoon freshly ground black pepper
2 large eggs
3 tablespoons tomato powder (see Sources)
1 1 /2 cups buttermilk
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray

1
Heat a dry cast-iron skillet in the lower third of the oven while preheating the oven to 425F.
2
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a bowl.
3
Whisk together the eggs, tomato powder, and buttermilk in a bowl.
4
Add to the flour mixture with the melted butter and whisk until just combined.
5
Carefully remove the hot pan from the oven and spray the bottom and sides with nonstick cooking spray.
6
Scrape the batter into the pan and bake until light golden brown and a tester inserted into the center comes out with a few moist crumbs, about 18 minutes.
7
Unmold and let cool slightly on a wire rack before cutting into pieces and serving.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups stone-ground yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and more.

Yes, Tomato Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Corn Bread

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