Tomato Skillet Cornbread with Hot Honey Tomato Butter Has a Unique Secret Ingredient
Cornbread isn’t something that generally surprises you. The best is buttery, not too sweet, and bursting with corn flavor. That’s the end of it, right? Not quite. Let’s turn it on its head and make it something to truly get excited about.
Corn and tomato are a well-loved summer pair. Here, they join forces in a playful skillet cornbread that’s guaranteed to not only elicit oohs and aahs but become a new family favorite. So will the four-ingredient hot honey tomato butter that accompanies it.
Iconic Tomato Soup Is the Secret to Wow-Worthy Cornbread
It’s hard to refuse a slice of warm, buttery cornbread, whether you’re enjoying it alongside whatever you’re cooking on the grill, a bowl of chili, or simply on its own. It doesn’t usually steal the show, though — until now. Swap a can of Campbell’s® Condensed Tomato Soup for some of the usual buttermilk or milk that’s used in the cornbread batter. You’ll infuse the cornbread with rich, tomato flavor while ensuring it stays perfectly moist. Just be sure to reserve a bit of soup to infuse rich tomato flavor into your butter. When stirred together with softened butter, honey, and red pepper flakes, you’re left with a hot honey tomato butter that’s the absolute ideal companion to the warm bread.
Tomato Skillet Cornbread with Hot Honey Tomato Butter
Prep time 10 minutes
Cook time 15 minutes to 17 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 6 tablespoons
unsalted butter, divided
- 1
(10.75-ounce) can Campbell’s® Condensed Tomato Soup, divided
- 2 tablespoons
honey
- 1 teaspoon
red pepper flakes
- 1 1/2 cups
fine stone-ground cornmeal
- 1 1/2 cups
all-purpose flour
- 1 tablespoon
baking powder
- 1 teaspoon
kosher salt
- 1/2 teaspoon
baking soda
- 2
large eggs
- 3/4 cups
whole milk
Instructions
Set 6 tablespoons butter out at room temperature to soften.
Make the hot honey tomato butter.
Combine 3 tablespoons Campbell’s® Condensed Tomato Soup from 1 (10.75-ounce) can, 2 tablespoons honey, 1 teaspoon red pepper flakes, and 4 tablespoons softened unsalted butter in a small bowl and whisk to combine. Set aside.
Make the tomato skillet cornbread.
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a 10-inch cast iron skillet in the oven while it heats.
Whisk 1 1/2 cups fine stone-ground cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon baking soda together in a medium bowl.
Whisk 2 large eggs, 3/4 cup whole milk, and the remaining tomato soup together in a medium bowl.
Pour the tomato soup mixture into the cornmeal mixture and stir until just combined.
Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons butter and turn the pan to coat the bottom with the fat. Carefully pour the batter into the center of the hot pan and spread into an even layer.
Bake until a skewer inserted into the center of the cornbread comes out clean and the edges brown and pull away from the sides of the pan, 15 to 17 minutes. Cool for 5 minutes before slicing and serving with the hot honey tomato butter.
Recipe Notes
Storage: Wrap the cornbread in aluminum foil and store at room temperature for up to 2 days. Transfer the butter to an airtight container and refrigerate for up to 1 week.