Spicy Tomato Corn Bread Recipe

Updated March 26, 2025

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

Recipe Details

Prep 5 mins

Cook 30 mins

Active 10 mins

Cooling Time 10 mins

Total 45 mins

Makes 1 loaf

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Ingredients

Adjust oven rack to middle position and preheat oven to 375°F (190°C). 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.

9- by 9-inch square baking pan

Nutrition Facts
Amount per serving
Calories	1619
% Daily Value*
Total Fat 69g	89%
Saturated Fat 37g	184%
Cholesterol 518mg	173%
Sodium 4266mg	185%
Total Carbohydrate 211g	77%
Dietary Fiber 17g	59%
Total Sugars 20g
Protein 46g
Vitamin C 17mg	83%
Calcium 876mg	67%
Iron 12mg	68%
Potassium 1456mg	31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.