Cheesy Romatherapy^® Baby Roma Tomato Cornbread

Ingredients

• 1/2 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

Method

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