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Roasted tomato, sweetcorn, thyme & feta cornbread

Roasted tomato, sweetcorn, thyme & feta cornbread cut into slices

Roasted tomato, sweetcorn, thyme & feta cornbread

Name: Roasted tomato, sweetcorn, thyme & feta cornbread
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered; 1 large corn cob; 2 tbsp olive oil; 225g fine cornmeal; 140g plain flour; 1 tbsp caster sugar; 2 tsp baking powder; 500ml full-fat natural yogurt; 3 medium eggs; 75g melted butter; 200g feta; 6 thyme sprigs leaves picked

Cassie Best

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 1 hr and 5 mins

A star rating of 3 out of 5.2 ratingsRate

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Try this moreish cornbread with added feta, tomato and sweetcorn as part of a summery lunch with salads, or served with a slow-cooked beef chilli

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g tomatoes

(a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered
1 large corn cob
2 tbsp olive oil
225g fine cornmeal
140g plain flour
1 tbsp caster sugar
2 tsp baking powder
500ml full-fat natural yogurt
3 medium eggs
75g melted butter
200g feta
6 thyme sprigs

leaves picked

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Nutrition: Per serving (10)

kcal342
fat17g
saturates25g
carbs10g
sugars7g
fibre3g
protein20g
salt0.1g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Put the tomatoes and corn in a roasting tin, drizzle with half of the oil, season with salt, and roast for 12 mins. Will keep chilled for a day. Cut the kernels off the cob.
step 2

Reduce the oven to 200C/180C fan/gas 6. Line a 23cm cake tin or ovenproof frying pan with a large sheet of baking parchment. Tip the cornmeal, flour, sugar, baking powder and ½ tsp salt into a large bowl. Beat the yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then
add most of the sweetcorn, feta and thyme (save a handful of each for the top). Mix together with a spatula until just combined.
step 3

Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and feta, and arrange the tomatoes on top along with the rest of the thyme. Drizzle with the remaining oil, then bake for 50 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
step 4

Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or frozen for a month.

Recipe from Good Food magazine, July 2024

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A star rating of 3 out of 5.2 ratings

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