Roasted Tomato and Corn Feta Loaf

Step 1: Roast the Vegetables

1. Preheat the Oven:

   • Heat the oven to 220°C (200°C fan/gas mark 7).

2. Prepare the Tomatoes and Corn:

   • Place the 300g mixed tomatoes and corn kernels in a roasting tin.
   • Drizzle with half of the 2 tablespoons olive oil and season with salt.
   • Roast for 12 minutes. (This can be prepared a day in advance and kept chilled.)

Step 2: Prepare the Batter

1. Lower the Oven Temperature:

   • Reduce the oven temperature to 200°C (180°C fan/gas mark 6).

2. Prepare the Cake Tin:

   • Line a 23cm cake tin or ovenproof frying pan with a large sheet of baking parchment.

3. Mix Dry Ingredients:

   • In a large bowl, combine 225g fine cornmeal, 140g plain flour, 1 tablespoon caster sugar, 2 teaspoons baking powder, and ½ teaspoon salt.

4. Combine Wet Ingredients:

   • In a separate small bowl, beat together 500ml full-fat natural yogurt, 3 medium eggs, and 75g melted butter using a fork.

5. Combine Dry and Wet Ingredients:

   • Pour the wet mixture into the dry ingredients.
   • Gently fold in most of the roasted sweetcorn, 200g crumbled feta, and the thyme leaves (reserve a handful of each for topping).
   • Mix until just combined.

Step 3: Bake the Cornbread

1. Pour the Batter:

   • Transfer the batter into the prepared tin.

2. Add Toppings:

   • Sprinkle the reserved sweetcorn and feta on top, then arrange the roasted tomatoes and remaining thyme.
   • Drizzle with the remaining olive oil.

3. Bake:

   • Bake for 50 minutes, or until golden and a skewer inserted in the center comes out clean with no wet batter.

Step 4: Cool and Serve

1. Cool in the Tin:

   • Allow the cornbread to cool in the tin for 10 minutes.

2. Serve:

   • Cut into wedges and serve warm.

3. Storage:

   • Once completely cool, store in an airtight container for up to two days, or freeze for up to a month. Enjoy!