Corn Cakes With Roast Tomatoes And Bacon - cooking recipe

Ingredients

1 1/2 cups self-rising flour
1 cup cornmeal
1/2 cup grated Cheddar cheese
1 1/4 cups milk
2 None eggs
7 tbsp butter, melted and cooled
1 can (10 oz) corn kernels, drained
2 bunches cherry tomatoes on the vine
8 slices bacon, cooked

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 6-cup muffin pan. Sift flour into a large bowl. Stir in cornmeal and cheese. Make a well in center of dry ingredients.
Whisk milk, eggs and butter in a medium bowl. Fold into dry ingredients. Stir in corn. Spoon mixture into muffin cups.
Bake for 25 mins, until golden and toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack.
Meanwhile, place tomatoes on a parchment paper-lined pan. Bake for 15 mins, until soft. Serve cakes warm with tomatoes and bacon.