Budare corn-and-cheese skillet bread with warm roasted tomato and sweet pepper relish

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes, sweet peppers, and onion on a tray; add half of the annatto oil, half of the salt, and the black pepper. Toss well and roast for 18 minutes, until the tomatoes are soft and lightly charred on the edges.

2. 2

   While the vegetables roast, place the corn kernels, milk, and egg in a blender or food processor. Blend until you have a coarse mixture with some texture remaining.

3. 3

   Transfer the corn mixture to a bowl and add the precooked cornmeal, sugar, baking powder, melted butter, and half of the grated cheese. Mix until combined. Let it rest for 5 minutes so the cornmeal can hydrate.

4. 4

   Heat a 9 to 10-inch oven-safe skillet over medium heat and lightly grease it with butter. Pour in the batter and smooth the top. Cook for 3 minutes on the stovetop until the base starts to set.

5. 5

   Sprinkle the remaining cheese over the top and transfer the skillet to the oven at 200 °C / 400 °F for 12 minutes, or until the budare bread is puffed, golden around the edges, and set in the center.

6. 6

   Remove the roasted vegetables from the oven. Transfer them to a small skillet or saucepan and add the remaining oil, garlic, and vinegar. Cook over medium heat for 4 minutes, gently crushing the tomatoes to form a rustic relish.

7. 7

   Turn off the heat and stir the chopped cilantro into the relish. Taste and adjust with the remaining salt if needed.

8. 8

   Remove the budare bread from the oven and let it rest for 3 minutes. Unmold or serve directly from the skillet, cutting into 4 portions.

9. 9

   Serve each portion of the corn-and-cheese bread with a generous spoonful of the warm roasted tomato and sweet pepper relish on top or on the side.