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Recipes
Cheesy Romatherapy® Baby Roma Tomato Cornbread Recipe
Sandwiches & Snacks
Prep Time
15 mins
Cook Time
35mins
Course
Snack
Read Recipe
Ingredients List
Serves 6 people
1/2 Romatherapy® Baby Roma Tomatoes halved lengthways
1 cup tasty cheese coarsely grated
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
Featured products
Calypso® Mangoes
step by step 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.
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