Tomato Corn Bread
This corn bread has an unusual twist. In many ways, it is a very traditional recipe made with stone-ground yellow cornmeal, tangy buttermilk for moisture, and just a touch of sugar so that it is savory rather than sweet. Cooked in a cast-iron skillet, the inner crumb is tender and crumbly while the bottom crust is beautifully crisp. What elevates this corn bread beyond the norm is that mystery ingredient—tomato powder. I can’t imagine how many tomatoes it takes to make even a couple tablespoons of the powder, but the flavor and scent are unadulterated, concentrated tomato essence. The powder mixes evenly into the batter, and each bite is laced with its pure taste.
Recipe information
Yield
Makes 1 (9-inch) round corn bread
Ingredients
Preparation
Step 1
Heat a dry cast-iron skillet in the lower third of the oven while preheating the oven to 425°F.
Step 2
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a bowl.
Step 3
Whisk together the eggs, tomato powder, and buttermilk in a bowl. Add to the flour mixture with the melted butter and whisk until just combined.
Step 4
Carefully remove the hot pan from the oven and spray the bottom and sides with nonstick cooking spray. 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. Unmold and let cool slightly on a wire rack before cutting into pieces and serving.
