Tomato Corn Bread

Name: Tomato Corn Bread
Yield: Makes 1 (9-inch) round corn bread
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

December 14, 2011

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 notes

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