Roasted tomato, sweetcorn, thyme & feta cornbread recipe | Good Food

Name: Roasted tomato, sweetcorn, thyme & feta cornbread recipe | Good Food
Ingredients: 300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered; 1 large corn cob; 2 tbsp olive oil; 225g fine cornmeal; 140g plain flour; 1 tbsp caster sugar; 2 tsp baking powder; 500ml full-fat natural yogurt; 3 medium eggs; 75g melted butter; 200g feta; 6 thyme sprigs leaves picked

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Try this moreish cornbread with added feta, tomato and sweetcorn as part of a summery lunch with salads, or served with a slow-cooked beef chilli

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Ingredients

300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered
1 large corn cob
2 tbsp olive oil
225g fine cornmeal
140g plain flour
1 tbsp caster sugar
2 tsp baking powder
500ml full-fat natural yogurt
3 medium eggs
75g melted butter
200g feta
6 thyme sprigs leaves picked