Tomato Corn Bread
12 ingredients
7 steps
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
Directions
-
1Heat a dry cast-iron skillet in the lower third of the oven while preheating the oven to 425F.
-
2Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a bowl.
-
3Whisk together the eggs, tomato powder, and buttermilk in a bowl.
-
4Add to the flour mixture with the melted butter and whisk until just combined.
-
5Carefully remove the hot pan from the oven and spray the bottom and sides with nonstick cooking spray.
-
6Scrape 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.
-
7Unmold and let cool slightly on a wire rack before cutting into pieces and serving.
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