Cornbread with Roast Tomatoes and Caper Sauce

Mmmmmmm...mmmmmm gurl....love cornbread. I LOVE this dish and will easily replace my lunch time sandwich. A slightly moist cornbread base oozing in roast tomato juices and salty caper sauce to add balance and texture.
A bit of timing is required to pull off the method however its is all very straight forward and you should be able to recreate this recipe with ease and style.
Also I must add that I'm retiring my crappy Blackberry camera picture's with something a whole lot more stylish! One of Kaffeine's original regulars Etienne (a professional photographer) has kindly put his hand up and wants to shoot the food I created for Kaffeine. As you can see from the Cornbread image he is totally amazing and very talented and I'm forever grateful for his services! I'll updated Etienne's details in the near future.

CORNBREAD:

250g corn meal
350g plain flour
125g butter melted
150ml buttermilk
250ml whole milk
2 eggs
1 tablespoon baking powder
100g frozen sweet corn
150g grated mature cheddar
1 courgette grated
1 small red onion diced
1 chilli diced
4 large basil leaves roughly diced
1/2 teaspoon sea salt

ROAST TOMATOES:
8 plum tomatoes
4 tablespoons of extra virgin olive oil
Sea salt and pepper to season

CAPER SAUCE:
200g super fine capers
1 small red onion diced
60ml brandy
60ml water
2 bay leaves
1 teaspoon sea salt
Cracked black pepper
50g butter cut into cubes

GARNISH:
Small handful of rocket
Several basil leaves finely sliced

METHOD:
Turn the oven to 180oC and line a 20x30cm (3cm deep) baking tray with parchment paper then start making the corn bread. In a large mixing bowl add the corn meal, flour, baking powder, corn, cheese, courgette, onion, chilli, basil and salt mix together till evenly combined. Then crack in the eggs, add the milk, buttermilk and stir into the dry mixture till roughly combined then pour in the butter and mix till everything is evenly incorporated. Pour the cornbread mixture into the baking tray and pat down, bake in the oven for 35 minutes. In another baking tray add the tomatoes, drizzle over the olive oil and season with salt and pepper, bake in the oven with corn bread for 30 minutes.
Now make the caper sauce by placing the drained capers, onion, bay, brandy, water, salt and a good cracking of pepper in a sauce pan and place over a medium heat to simmer. Cook till the onions go soft about 10 minutes, then turn down the heat to low and add the butter gently stirring till the butter has melted into the sauce and remove from heat.
Once the cornbread and tomatoes have cooked  leave to cool for 15 minutes. Remove the cornbread from tray and slice into 8 even piece's and lay out on either a serving platter or individual plates. Crush a tomato in the palm of your hand over one of the cornbread piece's so that juice runs over the slice, then place the bruised tomato on top of the corn bread. Then garnish the tomato with a couple rocket leaves followed by a good spoonful of caper sauce and lastly garnish with a little of the sliced basil. Repeat the same process with the other piece's of cornbread.