This recipe is from my grandmother's collection...it's tried and true:

TOMATO CORNBREAD

1 C all-purpose flour
3/4 C cornmeal
2 - 4 T sugar
1 T double-acting baking powder
1 tsp salt
1 egg
2/3 C milk
1/3 C butter
1 C chopped tomatoes
1/2 C green onion, chopped with tops (optional)

Grease a large loaf pan and preheat oven to 425 degrees.

In medium bowl with fork, mix first 5 ingredients.

In samll bowl, with fork, beat together egg, milk, butter. Pour this mixutre all at once into the first mixture, stirring just until the flour in moistened. Fold in the tomatoes and onions.

Pour batter in to loaf pan, spreading evenly. Bake 25 minutes or until bread is done in the center.

Makes 9 servings