Roasted tomato sweetcorn thyme feta cornbread

Ingredients

• 300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left whole, larger ones halved or quartered
• 1 large corn cob
• 2 tbsp olive oil
• 225g fine cornmeal
• 140g plain flour
• 1 tbsp caster sugar
• 2 tsp baking powder
• 500ml full-fat natural yogurt
• 3 medium eggs
• 75g melted butter
• 200g feta
• 6 thyme sprigs, leaves picked

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