Summer Tomato Cornbread

By Anna Jones

A favourite weekend brunch or BBQ dish that’s great served with smashed avocado, this tomato cornbread has been cooked using the Miele Intensive Bake function, resulting in a perfectly golden crust with a soft texture inside.

Serves 6


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

150ml milk

100ml natural yoghurt

½ a bunch of fresh coriander

½ a bunch of fresh basil

Olive oil

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

2 avocados

  1. 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. 

  2. Put the cornmeal or polenta, sea salt, baking powder, honey and spices in a bowl and mix to combine.

  3. 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.

  4. 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.

  5. 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.

  6. Stone, peel and mash the avocado with some lime juice. Remove the cornbread from the oven and serve in slices with the smashed avocado on the side.  

About the Author

Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year. Her books are sold in ten countries and have been translated into five languages. In 2018, The Modern Cook’s Year won the coveted Observer Food Monthly Best Cookbook Award and The Guild of Food Writers Cookbook of the Year. Her previous books have been nominated for the James Beard, Fortnum & Mason and Andre Simon awards. She also writes a weekly, well-loved column for The Guardian.

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