Break tradition with this hot tomato ketchup cornbread

debtOr often there are only two types of cornbread :rRight and Wrong. Or south and north. [Editor’s note: What is Northern cornbread? I don’t know her.] For me, both styles are just a blank canvas to which I can add flavor. If you dare to break tradition with me, try this spicy tomato his ketchup his cornbread.

Cornbread is a cornmeal-based quickbread, and when you look at it that way, it sets you free from expectations. Sometimes with butter. It can be fluffy and sweet. dry, crumbly, Unsweetened skillet bread. Personally, I like stuffed cornbread. of and Up it’s—maybe corn kernels or jalapeños scattered inside, or a scoop of chili Or a ladle of mac and cheese Up. This week, I missed the flavorful red tomatoes of summer, so I made cornbread with a tangy tomato punch.

Just adding tomato slices to plain cornbread just didn’t work for me. Consider tomato paste and tomato ketchup for a more concentrated tomato flavor without compromising the liquid ratio of the cornbread dough. did. It doesn’t matter which one, but as a person who says, “If there’s more, there’s more.” The cane sugar, salt, and spices found in ketchup accentuate the tomato-like flavor. I prefer something with a short ingredient list, like ketchup. Lord Kensington’s Also Annie’s, but any ketchup will do. To be on the safe side–And because I often want to have two flavor focal points.I put a strong tangy spice. C.Ayenne and dried red pepper flakes bring out the flavor of tomatoes Make the finished cornbread taste like tomatoes instead of ketchup.

To make this cornbread, use your typical muffin mixing method. Place all dry ingredients in a medium bowl and whisk to combine.Place all wet ingredients in a small bowl or measuring cup, Whisk them together. Pour all wet ingredients into bowl of dry ingredients all at once and whisk until combined. While he preheats the oven to 450°F, put butter in a cast-iron skillet, Heat in oven until butter begins to brown. Pour all the batter into the frying pan, flatten the surface, and bake in the oven for 20 minutes.

The following cornbread recipe approximates the texture of Southern-style cornbread.crispy ends in a frying pan When More on the fragile side.Plenty of tomato flavor I feel the sourness and sweetness of ketchup.pepper is time release Awaken your taste buds.The recipe measurements provide an undeniable kick that’s not for the faint of heart. Cut cayenne and pepper flake measurements in half. This cornbread is best served with umami-packed, salty treats like crunchy bacon, char siu and black bean soup.

how to make hot tomato ketchup cornbread

material:

• 2 tablespoons butter
• 3/4 cup fine cornmeal
• 1 cup coarse cornmeal + 2 tbsp
• ½ cup flour
• 1/2 teaspoon cayenne powder
• 1 teaspoon red pepper flakes, crushed with a mortar and pestle
• ½ teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• ¾ cup ketchup (I use Annie’s Organic Ketchup)
• ¾ cup milk
• 1 egg
• 2 tablespoons vegetable oil

Preheat oven to 450°F. Add butter to a 10-inch or 12-inch cast iron skillet. Set aside until ready. 5 minutes before you finish mixing the batter, place the skillet in the oven to preheat and lightly brown the butter.

In a medium bowl, combine two types of cornmeal, flour, cayenne, pepper flakes, baking soda, baking powder, and salt.

with a measuring cup Also In a small bowl, whisk together the ketchup, milk, eggs, and oil. Pour the wet mixture into the dry mixture and whisk until combined.

Remove the skillet from the oven and swirl the skillet so that the butter coats the bottom. Pour the butter into the hot skillet. Quickly smooth the top and return the skillet to the oven.

bake at 450°F 20 minutes Or until browned along the edges and set in the center. Serve at room temperature as a tomato-filled side dish. This cornbread can be kept covered and refrigerated for up to 5 days or frozen for up to 3 months. Reanimate frozen cornbread in the oven for 5 to 10 minutes at 350°F.