Roasted Tomato, Sweetcorn, and Feta Cornbread

Name: Roasted Tomato, Sweetcorn, and Feta Cornbread
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 10
Ingredients: 300 g tomatoes; 1 large corn cob; 200 g feta; 3 medium eggs; 500 ml full-fat natural yogurt; 225 g fine cornmeal; 140 g plain flour; 75 g melted butter; 2 tbsp olive oil; 1 tbsp caster sugar; 2 tsp baking powder; 6 Thyme sprigs, leaves picked

A vibrant, savory twist on classic cornbread packed with charred sweetcorn, juicy roasted tomatoes, and salty feta. Infused with fresh thyme, this golden loaf is the perfect accompaniment to soups, stews, or enjoyed warm on its own.

Servings10 Portions

Prep Time20 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

tomatoes
300 g
large corn cob
1
feta
200 g
medium eggs
3
full-fat natural yogurt
500 ml
fine cornmeal
225 g
plain flour
140 g
melted butter
75 g
olive oil
2 tbsp
caster sugar
1 tbsp
baking powder
2 tsp
Thyme sprigs, leaves picked
6

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas 7). Place the tomatoes and the whole corn cob in a roasting tin, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt. Roast for 12 minutes until the tomatoes are softened and the corn is slightly charred.

Remove the tin from the oven and carefully slice the corn kernels off the cob using a sharp knife. Reduce the oven temperature to 200°C (180°C fan/gas 6).

Line a 23cm round cake tin or an ovenproof frying pan with a large sheet of baking parchment. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of salt.

In a separate bowl, beat the yogurt, eggs, and melted butter together until smooth. Pour the wet ingredients into the dry mixture, then fold in most of the sweetcorn kernels, crumbled feta, and thyme leaves, reserving a small handful of each for the topping. Mix with a spatula until just combined; do not overmix.

Pour the batter into the prepared tin. Arrange the roasted tomatoes on top and sprinkle over the reserved corn, feta, and thyme. Drizzle with the remaining 1 tablespoon of olive oil.