I love cornbread. I’ve stated this before and it’s fairly apparent in that I’ve used cornbread in salads and in pancake/waffle form. Cornmeal is always in my pantry and during chili making months, there’s usually a piece with a slab of butter near by. This recipe is a bit of a mash-up with summer flavors. Cornbread is wonderful with fresh sweet corn and I can never get enough tomatoes during the month of July.
This sweet corn bread also features another pantry staple of mine: za’atar. I use this blend quite a bit and it is also amazing with the summer flavors. I’m so obsessed that this is just one of three recipes I’ll be sharing in the next month that uses za’atar. But really, I’m just trying to convince you to keep a small stash of sumac on hand.Print
This corn bread is a riff on the recipe I traditionally use but I’ve halved the recipe in order to create a thin, base layer for the tomatoes. It’s the perfect appetizer but I’d also suggest it for lunch!
- 2 cups mixed cherry tomatoes
- 1 tablespoon za’atar
- 1/4 cup white wheat flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons melted butter or non-flavored oil, plus extra for melting
- 1/4 cup milk
- 1/4 cup fresh corn kernels
- Olive oil, for serving
- Parsley, for serving
- Heat oven to 400˚F. Halve the tomatoes and place in a roasting pan or sheet tray. Roast for 18 to 20 minutes, until the tomatoes have softened and are starting to brown. Remove from oven and toss roasted tomatoes with za’atar.
- Place an 8” cast iron skillet, with 2 teaspoons butter, in the oven until the butter has melted. In a bowl, combine the flour with the cornmeal, baking powder, and salt. In a separate bowl, whisk together egg, honey, melted butter, and milk. Pour into the dry ingredients and stir until just combined. Fold in the the corn.
- Remove the skillet from the oven and swirl the butter around the skillet. Pour the cornbread mix into the pan and return to oven. Bake for 15 minutes or until set and golden.
- Take the cornbread and cut it into wedges. Top with tomato mixture and sprinkle with parsley and olive oil before serving.
Tips & Tricks: You could make the cornbread ahead of time and top with the hot tomatoes. You could also use this recipe to serve a few more people but I recommend doubling the amount of tomatoes.
Nutrition: see the information.
- Calories: 199
- Sugar: 8
- Sodium: 225
- Fat: 9.4
- Carbohydrates: 25
- Fiber: 2
- Protein: 4.7
- Cholesterol: 48
Sweet Corn Bread
I created this as a kind of backyard appetizer but truth is, we’ve eaten this for lunch too. I like to bulk it up a bit more when we’re having this as a meal but there are a few really nice ways to jazz it up.
Cheese/Egg Topping: I resisted having the core recipe container either of these items but this is how I like to make it a meal. Feta, added to the tomatoes, is amazing. However, I prefer a slice or two of fried halloumi or a poached egg.
Vegetables: Feel free to add a few more summer favorites. Roasted zucchini, summer squash, eggplant, and sweet corn are all wonderful with the za’atar blend.
Vegan: Make your favorite vegan cornbread recipe- I like this one but I usually use a nut milk.
Seasons are changing. As fall and winter approach, it’s easy to jump into the excitement of fall produce. However, I hang on to tomatoes for as long as I can! By the time it’s December, I’ll be missing the fresh, just-off-the-vine taste. So, if you’re still swimming in tomatoes, a few other recipes to make before the season ends: