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
Instructions
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.
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.
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.
To prepare tomatoes, heat oil over medium in large skillet. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomatoes, salt, and red pepper flakes; cook until tomatoes are very soft and starting to break down. Stir in basil and cook 1 minute. Stir in balsamic vinegar.
Serve slices of warm cornbread with tomato sauce.
Tip: Make sure your eggs and buttermilk are at room temperature before mixing — cold dairy can cause the batter to seize and result in a denser loaf. And resist the urge to overmix once the wet and dry ingredients come together; lumps in cornbread batter are perfectly fine.
Serves 6 to 8
By Mathew Kadey