Cornbread has become increasing popular in the Colonial Cravings household of late. But we’re not content to settle for standard, plain old, run-of-the-mill, common or garden varieties here. No, we like to (and actively encourage you to) play with our food here.
So this one got a makeover with the help of some jammy, sweet, roasted mini tomatoes and savoury fresh thyme. And it was scrummy! It’s like a savoury upside-down cake (secretly we all want cake for dinner) with fluffy, moist cornbread and lots of concentrated sweet tomato flavour.
makes 10 slices
185g ish of small tomatoes
handful of thyme sprigs
85g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp smoked paprika
1 tbsp sugar
pinch of salt
3 tbsp olive oil (plus extra for roasting the tomatoes)
Pre-heat your oven to 220°c.
Cut the tomatoes in half and toss them with the thyme in a little olive oil, salt and pepper in whichever tin you want to bake your cornbread in. Pop them in the oven for about 15 minutes (depending on how big they are) until they start to become soft and nicely roasted.
In a decent sized mixing bowl whisk together all of the dry ingredients, so that they are really well combined and there are no lumps.
In another bowl or jug whisk together the eggs, buttermilk and olive oil. Make a well in the centre of the dry ingredients and pour in about half of the wet mixture. Stir it together so that it is loosely combined and then incorporate the rest of the liquid.
Use a spoon to gently arrange the tomatoes in the tin so that they will look pretty when you flip the corn bread over and then pour the batter evenly over them. Pop the tin back in the oven and bake it for about 20 minutes.
Allow the cornbread to cool in the tin for 5-10 minutes, run a knife around the edge of it and place a serving plate over the top. Invert the plate and you should (hopefully) be able to lift off the tin to reveal the tomatoes. Serve whilst it’s still warm.