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Easy Tomato Cornbread with Cherry Tomatoes Recipe

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  • Author: Sara
  • Total Time: 32-35 minutes
  • Yield: 16 servings
  • Diet: Vegan

Description

This Easy Tomato Cornbread with Cherry Tomatoes is a deliciously moist and flavorful twist on classic cornbread. Combining the sweetness of fresh cherry tomatoes with the tangy depth of tomato paste and a hint of savory seasonings, this dairy-free and vegan-friendly recipe is perfect as a side dish or a light snack. With simple ingredients and straightforward instructions, it’s an inviting recipe that bakes up golden and tender in just over 30 minutes.

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 cup cherry tomatoes (halved, from the 1 pint)

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

Topping

  • Remaining 1/2 pint cherry tomatoes (halved)

Instructions

  1. Baking Prep: Preheat your oven to 400°F (200°C). Grease and line a 9×9-inch baking dish with parchment paper to prevent sticking. A handy tip is to use the butter stick’s wrapper to grease the dish evenly.
  2. Prepare Wet Ingredients: Melt the salted dairy-free butter either on the stovetop or in the microwave then set it aside to cool slightly. Into a blender, add the soy milk, granulated sugar, tomato paste, and 1 cup of the halved cherry tomatoes. Blend on high speed for 45 to 60 seconds until the mixture is completely smooth. Set the blended mixture aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, fine cornmeal, baking powder, baking soda, kosher salt, and optional dried basil or Italian seasoning and black pepper if using. Create a well in the center of your dry ingredients to prepare for the wet mix.
  4. Combine Ingredients: Pour the blended tomato mixture and melted butter into the well of the dry ingredients. Using a spatula, gently fold the batter until the dry ingredients are absorbed. It’s okay if the batter remains a bit lumpy. Transfer the batter into the prepared baking dish and spread it evenly. Arrange the remaining halved cherry tomatoes on top of the batter, cut-side up, to add juiciness and a roasted tomato flavor.
  5. Bake: Place the baking dish in the middle rack of the preheated oven and bake for 22 to 25 minutes. The cornbread is done when it has puffed up, the edges turn golden brown, and a toothpick inserted into the center comes out clean.
  6. Cool: Remove the baking dish from the oven and transfer it to a wire rack to set for 10 minutes. Then, carefully lift the cornbread out using the parchment paper and place it directly on the wire rack. Remove the parchment paper from underneath to allow the cornbread to cool completely with air circulation.
  7. Serve & Store: Slice the cornbread into thirds each way for 9 large servings, or into fourths each way for 16 smaller servings. Serve warm with additional butter if desired. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze sliced pieces in a freezer-safe container for up to 2 months. To reheat, use a toaster oven, air fryer, or conventional oven for best results.

Notes

  • This recipe is dairy-free and vegan-friendly when using dairy-free butter and soy milk.
  • The cornmeal used is fine, which helps to create a tender crumb.
  • Fresh cherry tomatoes add juiciness and slightly roast during baking for added flavor.
  • You can customize the seasoning with dried basil, Italian seasoning, or black pepper to taste.
  • Use parchment paper for easy removal and to prevent sticking.
  • Leftover cornbread is best reheated in an oven, toaster oven, or air fryer to maintain texture rather than a microwave.
  • Freezing is a great option for preserving leftovers up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 22-25 minutes
  • Category: Bread and Baked Goods
  • Method: Baking
  • Cuisine: American

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