This corn bread has an unusual twist. In many ways, it is a very traditional recipe made with stone-ground yellow cornmeal, tangy buttermilk for moisture, and just a touch of sugar so that it is savory rather than sweet. Cooked in a cast-iron skillet, the inner crumb is tender and crumbly while the bottom crust is beautifully crisp. What elevates this corn bread beyond the norm is that mystery ingredient—tomato powder. I can’t imagine how many tomatoes it takes to make even a couple tablespoons of the powder, but the flavor and scent are unadulterated, concentrated tomato essence. The powder mixes evenly into the batter, and each bite is laced with its pure taste.
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