Cornbread with Mexican-style salad

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Brush the inside of a 23cm ovenproof frying pan with a little melted butter. In a bowl, combine the cornmeal, self-raising flour, caster sugar and salt. Mix the natural yogurt, egg, melted butter and 50g crumbled lancashire cheese in a measuring jug. Pour the wet mixture into the dry and stir to combine.
2. Run a sharp knife down the side of the corn cobs to remove the kernels (discard the cobs). Add three quarters of the kernels to the batter, then pour into the pan. Bake for 20 minutes. Meanwhile, toss the remaining corn on
   a baking tray with ½ tsp olive oil and roast for 10 minutes.
3. Toss together a large handful of watercress, the halved cherry tomatoes, 25g crumbled lancashire and the roast corn kernels. Scatter over the cornbread to serve.