Spicy Tomato Corn Bread Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
corn bread and tomatoes
Carrie Vasios

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

Recipe Details

Spicy Tomato Corn Bread Recipe

Active 10 mins
Total 40 mins
Makes 1 loaf
Cook Mode (Keep screen awake)

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 (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.

  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. 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.

Special equipment

9- by 9-inch square baking pan

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