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
Prep:20 mins
Serves 8 – 10
300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered1 large corn cob2 tbsp olive oil225g fine cornmeal140g plain flour1 tbsp caster sugar2 tsp baking powder500ml full-fat natural yogurt3 medium eggs75g melted butter200g feta6 thyme sprigs, leaves picked
STEP 1Heat 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 2Reduce 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 3Pour 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 4Leave 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.
