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

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

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