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.
Skin deep
Tomatoes are a rich source of lycopene, a carotenoid antioxidant shown to offer some protection against UV-induced skin photodamage and skin photoaging. Lycopene from cooked tomatoes is more easily absorbed than from fresh ones. Corn is a source of additional skin-benefitting carotenoid compounds, and is where its sunny colour comes from.
Sour power
No buttermilk in the fridge? It’s possible to make a good substitute with regular milk. First, combine milk and lemon juice or white vinegar in a glass measuring cup or bowl. For every cup of milk, use 2 Tbsp (30 mL) of lemon juice or vinegar. After stirring, let sit for 10 minutes to thicken. Then, simply use as you would buttermilk in the recipe.
This recipe was originally published in the August 2025 issue of alive magazine.
Corn-Studded Cornbread with Saucy Tomatoes
Ingredients
- 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
- 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
Directions
01
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.
02
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.
03
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.
04
To prepare tomatoes, in large skillet, heat oil over medium. Add onion and heat until softened, about 5 minutes. Stir in garlic and heat 1 minute. Add tomatoes, salt, and red pepper flakes to skillet; heat until tomatoes are very soft and starting to break down. Stir in basil and heat 1 minute. Stir in balsamic vinegar.
05
Serve slices of warm cornbread with tomato sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
