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Food

Corn-Studded Cornbread with Saucy Tomatoes

Serves 6

Written by
Cornbread with saucy tomatoes

This lightly sweet cornbread is less crumbly than traditional versions, which makes it easier to slice. The jammy tomato sauce as accompaniment is fit for the season. A wonderful side dish to serve alongside grilled meat or summer salad.

Ingredients

Cornbread
  • 1 1/2 cups (350 mL) medium- or coarse-grind cornmeal
  • 1 cup (250 mL) all-purpose flour or whole wheat pastry flour
  • 1/4 cup (60 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 large organic eggs, at room temperature
  • 1/3 cup (80 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) fresh thyme
  • 1 1/2 cups (350 mL) buttermilk
  • 1 1/2 cups (350 mL) fresh or thawed frozen corn niblets
Tomatoes
  • 1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
  • 1 cup (250 mL) chopped onion
  • 2 garlic cloves, peeled and finely chopped
  • 4 cups (1 L) cherry tomatoes, halved
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) dried red pepper flakes
  • 1 cup (250 mL) basil, sliced
  • 2 Tbsp (30 mL) balsamic vinegar

Directions

01
Preheat oven to 350 F (180 C). Grease a 5 x 9 inch (13 x 23 cm) loaf pan. Line bottom of pan with parchment paper. Place pan on baking sheet.
02
In large mixing bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, olive oil, and thyme, then slowly whisk in buttermilk until combined. Add wet to dry ingredients and mix until just combined. Gently fold in corn. Transfer batter to prepared pan and level out top with spatula or wooden spoon.
03
Bake in preheated oven until wooden skewer or toothpick inserted in centre comes out nearly clean, about 45 to 50 minutes. Transfer to wire cooling rack. Cool 15 minutes. If necessary, loosen sides with butter knife, then carefully turn out loaf.
04
To prepare tomatoes, in large skillet, heat oil over medium. Add onion and heat until softened, about 5 minutes. Stir in garlic and heat 1 minute. Add tomatoes, salt, and red pepper flakes to skillet; heat until tomatoes are very soft and starting to break down. Stir in basil and heat 1 minute. Stir in balsamic vinegar.
05
Serve slices of warm cornbread with tomato sauce.

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