Thea's little kitchen

Part sweet, part savory, this cornbread uses masa flour and home-canned goods — or a store-bought alternative — for a simple spin on a classic. Tomato butter tastes somewhat like apple butter, but with a distinctive tomato twist. This was another bake for the teachers! Shown at right above, with an apple crumb cake at left.

• 2 1/2 cups Masa Harina
• 2 cup all-purpose flour
• 4 teaspoons baking powder
• 6 tablespoons sugar
• 2 teaspoon salt
• 4 eggs
• 6 tablespoons butter
• 3 cups milk (ish — you may need a little more)
• Pam or butter
• 1/2 pint Honeyed Tomato Butter
  This makes a couple extra jars for another time. Don’t want to do this? Swap for 1 cup apple butter from the store.
  • 5 pounds tomatoes, especially good with yellow tomatoes
  • 2 cups sugar
  • 1 cup honey
  • 1 inch fresh ginger
  • 1 tbsp whole allspice (or 1 tsp ground allspice)
  • 2 sticks cinnamon (or 1 tsp ground cinnamon)

MAKE THE TOMATO BUTTER
Or skip this and use 1 cup apple butter

1. Make a tomato pulp without seeds or skins. You can cut an X lightly in the tomato and blanch to peel, and then squeeze out the seeds, or use a fun tomato seeder-and-peeler like this.
2. Mix pulp, sugar, and honey in a large saucepot. Mix in ground spices directly or, if using whole spices, add allspice and cinnamon in a spice bag or tied piece of cheesecloth.
3. Cook, stirring frequently to prevent it sticking to the bottom. Its done when about the consistency of BBQ sauce — it will set up more as it cools.
4. Ladle hot butter into sterilized jars, leaving 1/4 inch headspace. Remove air bubbles and wipe jar rims clean.
5. Process for 10 minutes in boiling-water canner. Makes about 3 half pints.
   Other ways this stuff is amazing and worth making: with brie, on a turkey sandwich, or as a glaze for grilled/baked chicken.

MAKE THE CORNBREAD

1. Preheat oven to 400° F. Grease a 9×13 baking dish.
2. In a large bowl, mix wet ingredients (eggs, milk, butter, honeyed tomato butter, and sugar).
   Side note: sugar is obviously not actually a ‘wet’ ingredient, but is considered that in baking because it is hygroscopic — more on that here).
3. Add in the dry ingredients, mixing the baking powder into the flour on top of the wet ingredients first, to more evenly distribute. Mix until just combined — over-mixing will make it tougher!
4. Bake for around 45 minutes, or until the edges are golden and a toothpick comes out clean.
   Is cornbread a breakfast food? An all-day snack? A side-dish? Yep, yes, totally. This one pairs well with soup — or try buttering and pan-frying a slice for an unbelievably delicious bite.