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Easy Tomato Cornbread with Cherry Tomatoes Recipe

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4.3 from 1 review

  • Author: Eliza
  • Total Time: 32 minutes
  • Yield: 16 servings
  • Diet: Vegan

Description

This Easy Tomato Cornbread with Cherry Tomatoes is a delicious, savory twist on classic cornbread, featuring a blend of sweet cornmeal, tomato paste, and fresh cherry tomatoes. Dairy-free and made with soy milk and dairy-free butter, it’s perfect as a flavorful side dish or snack, bursting with the freshness of tomatoes and a hint of Italian seasoning.

Ingredients

Wet Ingredients

  • 1/2 cup salted dairy-free butter (melted, 1 stick)
  • 3/4 cup unsweetened soy milk
  • 1 tablespoon tomato paste
  • 1/4 cup granulated sugar
  • 1 pint cherry tomatoes, halved and divided (1 cup for blending, remaining for topping)

Dry Ingredients

  • 1 1/4 cup all-purpose flour, spooned and leveled
  • 1 1/4 cup fine cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Optional: 1 teaspoon dried basil or Italian seasoning
  • Optional: 1/2 teaspoon black pepper

Instructions

  1. Baking Prep: Preheat the oven to 400°F (205°C). Grease and line a 9x9" baking dish with parchment paper. A tip is to use the butter wrapper to grease the dish for easy spreading.
  2. Wet Ingredients: Melt the butter on the stovetop or in the microwave, then let it cool slightly. In a blender, combine the soy milk, sugar, tomato paste, and 1 cup of the halved cherry tomatoes (reserve the rest for topping). Blend on high for 45 to 60 seconds until smooth, then set aside.
  3. Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, kosher salt, and any optional seasoning like dried basil or Italian seasoning and pepper. Create a well in the center of the dry mix.
  4. Combine: Pour the blended tomato mixture and melted butter into the well of dry ingredients. Use a spatula to gently fold the batter until the flour is just incorporated. It’s okay if some lumps remain. Transfer the batter evenly into the prepared baking dish. Arrange the remaining halved cherry tomatoes cut-side up on top of the batter.
  5. Bake: Place the baking dish on the middle rack of the oven. Bake for 22 to 25 minutes until the cornbread is puffed, the edges turn golden brown, and a toothpick inserted in the center comes out clean.
  6. Cool: Remove the baking dish and place it on a wire rack to set for 10 minutes. Using the parchment paper, lift the cornbread out of the dish and place it directly on the rack. Remove the parchment to allow the cornbread to cool completely.
  7. Serve & Store: Slice the cornbread into thirds each way for 9 large pieces or into fourths for 16 smaller pieces. Serve warm with butter or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat in a toaster oven, air fryer, or oven for best results.

Notes

  • This recipe is dairy-free when using dairy-free butter and soy milk.
  • You can substitute dried basil or Italian seasoning with your favorite herbs for different flavor variations.
  • Use fresh, ripe cherry tomatoes for the best flavor contrast between sweet and savory.
  • Make sure not to overmix the batter to keep your cornbread tender and moist.
  • Storage: Keep cornbread airtight at room temperature or freeze; reheat gently to avoid drying out.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/easy-tomato-cornbread-with-cherry-tomatoes-recipe/