Tomato Corn Bread

By Joseph Whitmore of One Dish Room


250g polenta

200g plain flour

130g sugar

1tsp baking powder

1tsp bicarbonate of soda

1tsp salt

1tsp cumin powder

200ml oat milk

1.5tsp apple cider vinegar

Punnet of cherry tomatoes

1/2 cup of vegan spread


1. Cut tomatoes down the middle (horizontally - so the seeds are exposed) and place on a baking tray season with olive oil and salt cut side up. Roast at 150 degrees for roughly 1.5. Hours, or until a lot of the moisture has been cooked out

2. Place all the dry ingredients in a bowl and combine

3. Combine milk and vinegar, and melt vegan spread

4. When the tomatoes are cooked, add to the dry mixture and stir through

5. Add in the milk, vinegar and melted vegan spread and combine - the mixture will be quite runny

6. Grease a brownie tin with a little vegan spread, pour in the mixture and place in an oven at 180 degrees for 30 minutes