Sandwiches & Snacks

Cheesy Romatherapy® Baby Roma Tomato Cornbread

A colourful, flavoursome bread.

Serves: 6 (as a snack or side)
Prep Time: 10 minutes plus 5 minutes resting time.
Cooking Time: 35 minutes.

Ingredients

• 1/2 punnet Romatherapy® baby roma tomatoes, halved lengthways
• 1 1/2 cups milk
• 2 tbsp lemon juice
• 2 eggs
• 1 cup self-raising flour
• 1 cup polenta
• 1/2 cup parmesan, finely grated
• 1 tsp sweet paprika
• 1 tsp sea salt
• 1 cup tasty cheese, coarsely grated

Cooking Instructions

• Preheat oven to 200°C (180°C fan forced).
• Grease and line base and sides of two bar tins (base measurement 25cm x 7xm x 4cm deep) with non-stick baking paper.
• Whisk milk and lemon juice together in a jug until smooth. The mixture will thicken and look curdled. Add eggs and whisk until smooth.
• Place flour, polenta, parmesan, paprika and salt in a large bowl and whisk together until well combined.
• Make a well in the centre and pour in wet ingredients. Whisk until smooth.
• Pour mixture evenly between prepared tins and level tops.
• Scatter tasty cheese over the top and arrange tomatoes down the centre.
• Bake for 30-35 minutes until cooked through when tested with a skewer and golden brown.
• Rest in tins for 5 minutes. Remove, then slice and serve warm.