Spicy Tomato Corn Bread
Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter, melted and cooled slightly
- 1/4 cup honey
- 1 large egg, lightly beaten
- 3/4 cup buttermilk or plain yogurt
- 3/4 cup canned diced tomatoes, drained
Directions
Adjust oven rack to middle position and preheat oven to 375 degrees F (190 degrees C). When oven is hot, place butter in a 9- by 9- inch square baking pan or cast iron skillet and place in oven. When butter is melted, remove pan from oven.