For all those gardeners (and their friends and families and neighbors and coworkers) trying to use up all those baskets of tomatoes from their harvests, I give you skillet tomato cornbread. I love this recipe! Who doesn’t love a thick, sweet skillet cornbread with a sautéed onion bottom and roasted tomato top? Bring me a barrel of vegan butter!
I’ve seen “the best vegan cornbread” all over the internet and had it recommended by online friends. You might know the recipe from Nora Cooks. You won’t need another vegan cornbread after today, if you keep Nora’s recipe. I used it in this recipe, but I doubled it because I was using a 12-inch cast iron skillet for the baking. I also used grape seed oil, only because it’s one of my favorite neutral oils and I keep it on hand. The cornbread is sweet and I think the sugar could be reduced a little if you prefer a not-so-sweet cornbread. I was raised on southern white cornbread that isn’t very sweet, but I like all kinds of cornbread. With the onions and tomatoes, the extra sweetness here tastes pretty great.
Before adding the tomatoes to the cornbread, be sure to remove all pulp and seeds and dab the tomatoes with paper towels to make them a little less juicy. This way, extra tomato liquids won’t be hindering the cornbread’s baking.
If you are using a smaller skillet or a pie plate or other baking dish, adjust the measurements accordingly. In a 12-inch skillet, this recipe makes cornbread that is two inches deep. If you use a smaller skillet and make a more shallow version (if you half the recipe), you will need to adjust the baking time, being sure to remove the cornbread as soon as it’s done.
Enjoy this sweet flavor combination with a pot of beans, roasted vegetables, or Easy Traditional Ratatouille.
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