150g cornmeal or polenta
A pinch of sea salt
1½ tsp baking powder
1 tsp runny honey
A good pinch of ground cumin
A good pinch of hot smoked paprika
100ml natural yoghurt
½ a bunch of fresh coriander
½ a bunch of fresh basil
Zest and juice from 1 unwaxed lime
1 egg, beaten
2 cobs of corn, husks removed
1 fresh green chilli, trimmed and sliced
400g ripe small or cherry tomatoes, halved
Selecting the Intense Bake function, preheat a Miele Oven to 200⁰C. Grease a high-sided 20cm ovenproof dish or frying pan and pop it in the oven until hot. This ensures you will have a nice crisp crust to your cornbread.
Put the cornmeal or polenta, sea salt, baking powder, honey and spices in a bowl and mix to combine.
Put the milk, yoghurt, coriander and basil (including the stalks), 2 tbsp of oil and lime zest into a liquidiser. Squeeze in the juice from half the lime and whizz until combined. Add the beaten egg, and pulse until well mixed.
Pour the wet mixture into the dry and stir. Cut the kernels from the cobs of corn, and fold into the mixture along with the chilli.
Remove the hot dish from the oven and pour in the corn mixture. Put the tomatoes on top, cut-side up, then bake for 20 to 25 minutes, or until puffed and golden.
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