Tomato Cornbread
Serves
4
·
130
mins
·
Intermediary
Ingredients
- 250g polenta
- 200g plain flour
- 130g granulated sugar
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp salt
- 1 tsp cumin powder
- 200ml milk/oat milk
- 1 1/2 tsp apple cider vinegar
- 250g Cherry tomatoes
- 120g Butter/vegan spread melted
Skip the kneading and rising times of traditional breads with this veggie-twist on the classic southern US barbecue accompaniment.
Method
- Cut tomatoes down the middle (horizontally - so the seeds are exposed) and place on a baking tray so the cut side is facing upwards. Drizzle with olive oil and salt and roast at 150℃ for roughly 1 and a half hours, or until the tomatoes have been semi-dehydrated. Remove from the oven.
- To make the cornbread, grease a 20cmx20cm baking tin with butter/vegan spread and preheat the oven to 180℃
- Put all the dry ingredients in a bowl and mix before adding in the semi-dried tomatoes and mixing.
- Add the milk/oat milk, vinegar and melted butter/vegan spread to the dry ingredients and combine to create a runny mixture.
- Pour the mixture into the greased tin and bake in the oven for 30 minutes until the top is golden and crisp.
Share
Last updated:
22
May
2024
Ingredients
- 250g polenta
- 200g plain flour
- 130g granulated sugar
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp salt
- 1 tsp cumin powder
- 200ml milk/oat milk
- 1 1/2 tsp apple cider vinegar
- 250g Cherry tomatoes
- 120g Butter/vegan spread melted
Skip the kneading and rising times of traditional breads with this veggie-twist on the classic southern US barbecue accompaniment.
Method
- Cut tomatoes down the middle (horizontally - so the seeds are exposed) and place on a baking tray so the cut side is facing upwards. Drizzle with olive oil and salt and roast at 150℃ for roughly 1 and a half hours, or until the tomatoes have been semi-dehydrated. Remove from the oven.
- To make the cornbread, grease a 20cmx20cm baking tin with butter/vegan spread and preheat the oven to 180℃
- Put all the dry ingredients in a bowl and mix before adding in the semi-dried tomatoes and mixing.
- Add the milk/oat milk, vinegar and melted butter/vegan spread to the dry ingredients and combine to create a runny mixture.
- Pour the mixture into the greased tin and bake in the oven for 30 minutes until the top is golden and crisp.
Share
Last updated:
22
May
2024
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