Roasted Tomato, Sweet Corn and Feta Cornbread

Name: Roasted Tomato, Sweet Corn and Feta Cornbread
Total time: 20 min
Yield: 10 servings
Cuisine: International
Ingredients: 10 oz (300 g) mixed tomatoes; small ones whole, larger ones halved or quartered; 1 large ear of corn, husked; 2 tablespoons olive oil, divided; 1 1/2 cups (225 g) fine cornmeal; 1 cup plus 2 tablespoons (140 g) all-purpose flour; 1 tablespoon superfine sugar; 2 teaspoons baking powder; 1/2 teaspoon salt, plus extra for the vegetables; 2 cups (500 ml) plain whole-milk yogurt; 3 medium eggs; 5 tablespoons (75 g) butter, melted; 7 oz (200 g) feta, crumbled; 6 thyme sprigs, leaves picked

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20 mins

10 Servings

This savory cornbread is studded with sweet roasted corn and salty feta and topped with blistered tomatoes and thyme. Yogurt keeps the crumb moist and tender. Serve it warm with soups, chili or salads, or on its own for brunch.

Roasted Tomato, Sweet Corn and Feta Cornbread

Preparation Steps

1Step 1

Heat the oven to 425°F (220°C). Put the tomatoes and corn cob in a roasting pan, drizzle with 1 tablespoon of oil, season with salt and roast for 12 minutes. When cool enough to handle, cut the kernels off the cob.

2Step 2

Lower the oven to 400°F (200°C). Line a 9-inch (23 cm) cake pan or ovenproof skillet with parchment paper.

3Step 3

In a large bowl, whisk the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt.

4Step 4

In a separate bowl, beat the yogurt, eggs and melted butter with a fork until smooth. Pour into the dry ingredients and add most of the corn, feta and thyme, keeping a handful of each for the top. Fold until just combined; a few lumps are fine.

5Step 5

Spread the batter in the pan. Scatter over the reserved corn and feta, arrange the roasted tomatoes on top with the remaining thyme, and drizzle with the rest of the oil.

6Step 6

Bake for about 50 minutes, until golden and a skewer pushed into the center comes out clean.

7Step 7

Cool in the pan for 10 minutes, then lift out and cut into wedges. Serve warm.

Tips & Variations

Mix the batter only until no dry flour remains; overmixing makes cornbread tough.
Use 1 cup (150 g) frozen or canned corn instead of a fresh cob, and swap the feta for grated cheddar if you like.
Once cool, keep it covered in the fridge for up to 3 days or freeze for up to 1 month. Rewarm slices in the oven until hot.

Roasted Tomato, Sweet Corn and Feta Cornbread

Preparation Steps

Tips & Variations

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