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HomeProductivityBreak Custom With This Scorching Tomato Ketchup Cornbread

Break Custom With This Scorching Tomato Ketchup Cornbread

Image for article titled Break Tradition With This Hot Tomato Ketchup Cornbread

Photograph: Allie Chanthorn Reinmann

For many, there are solely two forms of cornbread: right and mistaken. Or Southern and Northern. [Editor’s note: What is Northern cornbread? I don’t know her.] For me, each types are merely clean canvases that I can add flavors to. If you happen to’re courageous sufficient to interrupt custom with me, do this spicy, tomato ketchup cornbread.

Cornbread is a cornmeal-based fast bread, and while you view it like that, you may free your self from expectations. Generally it’s enriched with bacon fats; generally with butter. Generally it’s fluffy and candy; different instances it’s a dry, crumbly, unsweetened skillet bread. Personally, I like cornbread with stuff in it and on prime of it—perhaps corn kernels or jalapeños scattered inside, or a scoop of chili or mac and cheese ladled on prime. This week, I used to be lacking the flavorsome pink tomatoes of summer season, so I created a cornbread that included a tangy tomato-punch.

Merely including slices of tomato to a plain cornbread wasn’t going to chop it for me. Tomatoes are largely water, and for those who bake them into a fast bread, you’ll get a moist pocket of steamy tomato, which isn’t very flavorful and might get somewhat mushy. To get a extra concentrated tomato taste that wouldn’t disrupt the liquid ratio of the cornbread batter, I thought of tomato paste and tomato ketchup. Both one would have labored, however as a “extra is extra” form of particular person, I believed that the added cane sugar, salt, and spices which might be included in ketchups would spotlight the tomato-y taste. I favor ketchups which have a brief ingredient listing, like Sir Kensington’s or Annie’s, however any ketchup will do. Only for good measure—and since I usually wish to have two flavor-focal factors—I added a robust dose of peppery spice. Cayenne and dried pink pepper flakes complement the tomato taste and make the completed cornbread style extra like tomatoes as an alternative of, properly, ketchup.

To make this cornbread, use the standard muffin technique for mixing. Add the entire dry components to a medium-sized bowl and mix them along with a whisk. Add the entire moist components to a smaller bowl or a measuring cup, and whisk them collectively. Pour the entire moist components into the bowl of dry components without delay, and whisk till mixed. Whereas the oven is preheating to 450°F, add butter to a forged iron skillet, and let it warmth up within the oven till the butter begins to brown. Pour the entire batter into the skillet, clean out the highest, and place it again within the oven for 20 minutes.

The next cornbread recipe is nearer to the feel of a Southern-style cornbread—skillet-crisped edges and extra on the crumbly aspect. It’s wealthy with tomato taste and will get a contact of tang and sweetness from the ketchup. The pepper is time-released and certain to get up your tastebuds. The measurements within the recipe present an simple kick that’s not for the faint of coronary heart. If you happen to solely need warming spices, do your self a favor and reduce the cayenne and pepper flake measurements in half. This cornbread is greatest served with one thing salty and filled with umami, like crispy bacon, barbecued pork, or black bean soup.

Find out how to make Scorching Tomato Ketchup Cornbread


  • 2 tablespoons butter
  • ¾ cup advantageous cornmeal
  • 1 cup + 2 tablespoons coarse cornmeal
  • ½ cup flour
  • ½ teaspoon cayenne powder
  • 1 teaspoon pink pepper flakes, crushed with a mortar and pestle
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup ketchup (I used Annie’s natural ketchup)
  • ¾ cup milk
  • 1 egg
  • 2 tablespoons vegetable oil

Preheat the oven to 450°F. Add the butter to a ten or 12-inch forged iron skillet. Put aside till you’re prepared. 5 minutes earlier than you end mixing the batter, put the skillet within the oven to preheat and calmly brown the butter.

In a medium bowl, combine the 2 forms of cornmeal, flour, cayenne, pepper flakes, baking soda, baking powder, and salt.

In a measuring cup or small bowl, whisk collectively the ketchup, milk, egg, and oil. Pour the moist combination into the dry combination and whisk till mixed.

Take the skillet out of the oven and swirl the pan so the butter coats the underside. Pour the batter into the new skillet. Shortly clean out the highest and return the skillet to the oven.

Bake at 450°F for 20 minutes or till browned alongside the sides and set within the heart. Serve at room temperature as a tomato-packed aspect dish. This cornbread retains, coated, within the fridge for as much as 5 days, or frozen for as much as three months. Revive frozen cornbread within the oven for 5-10 minutes at 350°F.


Anik Chandra Sutradhar
My name is Anik Chandra Sutradhar. I'm the admin of "TechTips96.Com". I like to learn and write about health and lifestyle. I'm currently a medical intern student.


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