Disclosure: This publish could include affiliate hyperlinks. I’ll earn a small fee for my endorsement, advice, testimonial, and/or hyperlink to any services or products from this web site.
Meet your new favourite summer time aspect dish: Tomato Cornbread with Cherry Tomatoes! Made further fluffy with a customized tomato “buttermilk” and bursting with recent and juicy tomatoes, it’s the right sidekick for BBQs, potlucks, and picnics. Vegan; Gluten-Free and Oil-Free Choices.
Cornbread is the perfect, however nothing fairly compares to this Simple Tomato Cornbread throughout peak summer time. It’s baked with the traditional substances, plus a tomato “buttermilk” for an additional fluffy crumb and completely balanced corn and tomato flavors. Topped with juicy cherry tomatoes, this summer time deal with will little question be a success at any BBQ or potluck.
Desk of Contents
Your Subsequent Tomato Season Bake 🍅
Most individuals need to blow out their birthday candles on a cake. Not me! For my birthday this 12 months, I went full-on with my tomato occasion theme and blew out candles on this Simple Tomato Cornbread earlier than serving the slices with this Roasted Tomato Soup and this Triple Tomato Basil Orzo Salad.
I like cornbread simply as a lot as I like recent, juicy tomatoes. And since corn and tomatoes hit their peak season collectively, baking them right into a moist and fluffy cornbread was a no brainer.
I actually wished these tangy, umami, barely acidic tomato flavors to sing in each slice, so I baked this tomato cornbread with a blended vegan tomato “buttermilk” and bejeweled the highest with cherry tomatoes. Whereas it leans savory, the naturally candy tomatoes stability the whole lot completely. I can’t wait so that you can strive a slice!
What You Want for Tomato Cornbread
My tomato cornbread is baked with many of the identical substances as my Good Vegan Cornbread, however clearly makes use of tomatoes for some summer time vibes. These are the important thing objects you want:
- Vegan Tomato “Buttermilk”: this fluffy cornbread is full of summery tomato flavors, all due to a blended tomato “buttermilk” created from tomato paste, soy milk, and recent tomatoes. For those who don’t need your bread to be fairly as tomato-forward, then you’ll be able to omit the tomato paste.
- Cherry Tomatoes: vivid, juicy, and naturally candy cherry tomatoes add pleasantly candy undertones to this savory-leaning cornbread. Grape tomatoes additionally work, however they gained’t style fairly as candy.
- Fantastic Cornmeal: there are 3 sorts of cornmeal: positive, medium, and coarse. Fantastic cornmeal is all the time greatest for cornbread as a result of the tiny granules soften into the batter, giving it a easy texture and a lightweight corn taste.
The best way to Make Tomato Cornbread with Cherry Tomatoes
- Add the soy milk, sugar, tomato paste, and 1 cup of the halved tomatoes to a blender. Mix till easy.
- Whisk the flour, cornmeal, baking powder, baking soda, optionally available dry spices, and salt collectively in a big bowl. Kind a effectively within the middle, then pour within the blended tomato combination and melted butter. Gently combine to mix.
- Switch the batter to a baking dish and prime it with the remaining cherry tomatoes.
- Bake the cornbread till a toothpick inserted within the middle comes out clear. Let it cool, then slice and serve with vegan butter. Take pleasure in!
Caitlin’s Cooking Ideas
- Gently combine the batter till all the dry flour has been absorbed. There is likely to be some lumps within the batter, however that’s okay! Don’t maintain stirring or else the bread will turn into dense and gummy as an alternative of sunshine and fluffy.
- The best way to inform the cornbread is finished baking: Keep in mind that the water content material within the tomatoes may doubtlessly decelerate the cooking course of a bit. I like to recommend checking for doneness by inserting a toothpick into the middle of the cornbread after 22 minutes or when it’s wanting puffy; if it comes out clear or with a number of moist crumbs hooked up, you’ll understand it’s carried out.
Serving Solutions
This tomato cornbread is greatest served as a aspect dish smeared with somewhat vegan butter. For those who love a tomato theme as I do, I’d recommend slathering every slice with this Tomato Butter and topping them with this Cherry Tomato Confit, too. A basil pesto drizzle on prime couldn’t damage, both.
The subtly candy notes and trace of umami on this cornbread make it an ideal aspect dish in your grilled or daring summer time meals. I actually prefer it with this Cajun Tofu Sheet Pan Dinner, a bowl of this Summer season Corn Chowder, and these saucy Tomato Beans. And for dessert, nothing’s higher than this Puff Pastry Peach Galette.
For those who’re on the lookout for extra methods to make use of up your recent tomatoes this summer time, you’ll additionally love these Tomato Tarts with Puff Pastry, this Corn Cucumber Tomato Salad, and this Roasted Cherry Tomato Pasta with Gremolata!
The best way to Retailer Leftover Cornbread
To maintain the leftover cornbread comfortable and fluffy, retailer the slices in an hermetic container at room temperature for as much as 3 days. You may also freeze the cornbread slices in a freezer-safe container for as much as 2 months.
Earlier than serving, heat up as many slices as you intend on consuming in a 350ºF toaster oven, oven, or air fryer till they’re heated by way of, the tomatoes are juicy, and the perimeters are barely crisp.
Substitutions and Variations
- Oil-Free and Gluten-Free Choices: Strive making my Wholesome Vegan Cornbread recipe with cherry tomatoes as an alternative.
- Cherry Tomato Substitute: Grape tomatoes are your subsequent most suitable choice, or you’ll be able to cube up a distinct tomato selection into ½” items.
- Soy Milk Substitute: Soy milk or one other creamy, high-protein plant milk (the Ripple model is my favourite) is the perfect for the “buttermilk” as a result of it curdles simply. For those who want a substitute, use full-fat cashew milk, coconut milk, or oat milk as an alternative. Simply take into account that they gained’t curdle as a lot, and your cornbread gained’t be as fluffy.
- Elective Dry Spice Add-Ins: For those who’re on the lookout for somewhat extra taste, whisk 1 teaspoon of dried basil or Italian seasoning and/or 1/2 teaspoon of black pepper with the dry substances.
Recipe FAQs
Positive. Divide the batter right into a greased or lined muffin tin and prime each with 2 to three cherry tomatoes. Bake at 400°F for 15 to 18 minutes, or till a toothpick inserted within the middle comes out clear.
I haven’t made this in a skillet, but it surely ought to work effectively. Place a 10-inch cast-iron skillet within the oven whereas it preheats, then fastidiously take away it and soften 2 tablespoons of vegan butter within the sizzling pan. Slowly pour within the cornbread batter, prime with tomatoes, and bake as regular.
Fold 1 to 2 finely diced jalapeños, 1/2 cup of corn kernels, or 1/4 cup of grated vegan parmesan cheese into the batter if you happen to’d like.
Take pleasure in! For those who make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally adore it if you happen to may depart a remark under with a recipe score! Thanks for the assist 😊
- 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 tomatoes lower in half; divided
- 1 1/4 cup all-purpose flour, spooned and leveled
- 1 1/4 cup positive cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Elective add-ins: 1 teaspoon dried basil or Italian seasoning 1/2 teaspoon black pepper
-
Baking Prep: Preheat the oven to 400F. Grease and line a 9×9” baking dish with parchment paper. (Tip: I like to make use of the wrapper from the butter follow grease my dish).
-
Moist Components: Soften the butter on the stovetop or microwave, then put aside to let cool barely. Add the soy milk, sugar, tomato paste, and 1 cup of the halved tomatoes (save the remaining for step 4) to a blender. Mix on excessive till easy, 45 to 60 seconds. Put aside.
-
Dry Components: Whisk the flour, cornmeal, baking powder, baking soda, optionally available dry spice add-ins, and salt collectively in a big bowl. Kind a effectively within the middle of the bowl.
-
Mix: Add the blended tomato combination and melted butter to the dry substances and use a spatula to softly combine. Combine till all the dry flour has been absorbed; there’ll nonetheless be some lumps within the batter, however that is okay. Switch the batter to the ready baking dish and unfold it out evenly. Prime the batter with the remaining cherry tomatoes; I like to recommend putting them cut-side up.
-
Bake: Bake within the center rack of the oven for 22 to 25 minutes, till the cornbread is puffy, the perimeters are starting to show golden brown, and a toothpick inserted into the middle of the cornbread comes out cleanly.
-
Cool: Switch the complete baking dish to a wire rack to let the cornbread set for 10 minutes. Use the parchment paper to take away the cornbread from the baking dish, then place it instantly on a wire rack. Take away the parchment paper from beneath the cornbread to let it cool fully.
-
Serve & Retailer: Slice the cornbread into thirds every strategy to make 9 massive items, or fourths to make 16 smaller items. Serve with butter or as desired. Retailer any leftovers in an hermetic container at room temperature for as much as 3 days. You may also retailer the sliced cornbread in a freezer-safe container within the freezer for as much as 2 months; leftovers are greatest reheated within the toaster oven, air fryer, or oven.
- Soy Milk: I like to recommend utilizing soy milk for this recipe as it’s each creamy and has a better protein content material, so it makes higher buttermilk. A better-protein milk like Ripple ought to work as effectively. Creamy milks with decrease protein content material like cashew milk, coconut milk or oat milk will work okay, however they won’t curdle as a lot and the ultimate cornbread will probably be much less fluffy.
- Oil-Free & Gluten-Free: Strive my Wholesome Vegan Cornbread recipe as an alternative!
Energy: 153kcalCarbohydrates: 21gProtein: 3gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gTrans Fats: 1gSodium: 218mgPotassium: 146mgFiber: 2gSugar: 4gVitamin A: 285IUVitamin C: 4mgCalcium: 49mgIron: 1mg
