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)
Ingredients
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
- 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.