Ingredients

• 150g (1 cup) self-raising flour
• 170g (1 cup) cornmeal (polenta)
• 1/2 teaspoon salt
• 250ml (1 cup) milk
• 1 egg, lightly whisked
• 60g (3 tablespoons) butter, melted
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 1/2 teaspoon chilli powder
• 600g orange sweet potato (kumara), peeled, cut into 2.5cm pieces
• 300g cauliflower, cut into small florets
• 2 400g cans Italian diced tomatoes
• 230g (1 1/2 cups) frozen peas
• 1/2 cup fresh continental parsley leaves, loosely packed, roughly chopped
• Salt & freshly ground black pepper

Method

• Step 1 Preheat oven to 220°C. Line a 17 x 27cm (base measurement) slab pan with non-stick baking paper. Combine flour, cornmeal and salt in a bowl. Whisk milk, egg and butter in a jug, add to flour mixture and stir until well combined. Smooth into prepared pan. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Turn onto to a wire rack.
• Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and stir for 3 minutes. Add chilli powder and stir for 1 minute. Stir in sweet potato, cauliflower and tomatoes. Increase heat to medium-high and bring to the boil. Boil, partially covered, stirring occasionally, for 8 minutes. Stir in the peas and cook for 1 minute or until vegetables are tender. Remove from heat and stir in parsley. Taste and season with salt and pepper.
• Step 3 Cut the cornbread into 4 squares. Cut each square in half diagonally. Divide cornbread among serving plates and serve with the spicy vegetables.