Corn Cakes with Roasted Tomatoes

Ingredient

• 4 fresh corn cobs
• 4 large tomatoes halved
• 3/4 cup milk
• 1/2 tsp ground thyme
• 1 cup plain flour
• 2 shallots chopped
• 2 eggs beaten lightly

Instruction

1. Preheat the oven to 180 C. Using cooking spray coat a flat oven tray with it. Place the tomato halves on it and bake in the oven for 15 minutes or until golden. Keep the tomatoes warm.
   
   
2. Remove the kernels from the corn cobs and combine the kernels with the shallots. In a bowl mix together the eggs, flour, thyme, and milk. Fold in the corn mixture.
   
   
3. Spray a frying pan with cooking spray, heat and drop 2 tablespoons of batter to make one corn cake into the pan. Cook for 2 minutes on each side until golden. Repeat with remaining batter to make 12 corn cakes.
   
   
4. To serve place 3 corn cakes on each serving plate and arrange the roasted tomatoes on top. This is a most fantastic breakfast.

5. Enjoy your freshly cooked Corn Cakes with Roasted Tomatoes!