First posted: Jan 20, 2016

Sweetcorn Pot Bread with Blistered Tomatoes


Makes 1 small loaf (to make a 22cm pot bread or a large loaf, double the recipe)



Cooks in:        Serves:4-6

For the Sweetcorn Bread
  • 3 eggs
  • 1 cup flour (125g), sifted
  • 3 tsp baking powder
  • 1 cup grated cheddar cheese (you could also add in some crumbled feta)
  • 1 small onion, grated or very finely chopped
  • 2-3 sprigs fresh thyme
  • Generous pinch of salt and freshly ground black pepper
  • 1 tin whole kernel sweet corn
For the Blistered Tomatoes
  • 1 cup rosa or cherry tomatoes, halved
  • 1-2 sprigs fresh thyme
  • 2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • Generous pinch of salt and pepper

What to do

1. Pre-heat oven to 180C and line a small loaf tin with baking paper (or using a pot and fire method).

2. Mix all the ingredients together, pour into the loaf tin and bake until the loaf is golden and when pierced with a sharp knife it comes out clean.

3. Meanwhile, add the all of the ingredients for the blistered tomatoes to a small saucepan and cook on medium-low heat until sticky, 12-15 minutes. Add a little water to the pot if necessary. Remove from the heat, check for seasoning and set aside.

4. Serve the bread within a few minutes of removing from the oven, with lashings of fresh butter and the blistered tomatoes on the side.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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