Corn-Studded Cornbread with Saucy Tomatoes - alive magazine

Ingredients

• 1 1/2 cups (350 mL) medium- or coarse-grind cornmeal
• 1 cup (250 mL) all-purpose flour or whole wheat pastry flour
• 1/4 cup (60 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 large organic eggs, at room temperature
• 1/3 cup (80 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) fresh thyme
• 1 1/2 cups (350 mL) buttermilk
• 1 1/2 cups (350 mL) fresh or thawed frozen corn niblets
• 1 Tbsp (15 mL) extra-virgin olive oil or grapeseed oil
• 1 cup (250 mL) chopped onion
• 2 garlic cloves, peeled and finely chopped
• 4 cups (1 L) cherry tomatoes, halved
• 1/2 tsp (2 mL) dried red pepper flakes
• 1 cup (250 mL) basil, sliced
• 2 Tbsp (30 mL) balsamic vinegar