I usually use up leftover roast vegetables in a frittata or pasta bake. However this time I decided to do something different. I used them in cornbread chopped finely with fresh thyme. It was delicious!
I adapted the Cornbread recipe from the River Cottage Everyday Cookbook.
125g fine cornmeal
125g plain white flour
2 tsp baking powder
1 tsp salt
l/2 tsp bicarbonate of soda
1 Tblsp fresh thyme or 1 tsp dried thyme
1 cup finely chopped leftover roast vegetables
2 medium free range eggs
1 Tblsp golden syrup
150g buttermilk
150ml milk
25g butter, melted and cooled
Line a 23cm square cake tin with baking paper. Preheat your oven to 200C Fan/220C/Gas Mark 7.
Put all the dry ingredients into a bowl, including the thyme and chopped leftover roast vegetables. Stir to combine then make a well in the centre.
Whisk together the wet ingredients and pour them into the dry ingredients. Mix until everything is just combined, make sure you don't over mix it or the cornbread will be tough. Pour the mixture into the prepared baking tin and then get it into the oven as quickly as you can.
Bake in the preheated oven for about 20 minutes, until the cornbread is golden and has shrunk back slightly from the sides of the tin. Remove from the oven and cool in the tin for a few minutes before turning out onto a wire rack. Cut into squares and serve warm. This is great as a side dish with soup.
I've entered this recipe into the River Cottage Rocks Challenge hosted by the lovely Jo who blogs at Jo'sKitchen. The theme this month was Bread. Check it out her blog for the next challenge and join in.
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