Feeling a bit peckish, or looking for an alternative to rice? This easy cornbread whips up in a flash, so is perfect to make alongside your dish, or as a snack. Personally I don’t like courgettes (it’s been an on-going battle!) but even I love this cornbread, so thank you to Rosie (Lickthespoonblog) for sharing this one with us. Enjoy…
From Rosie, with love:
This is particularly wonderful as an accompaniment to the vegan Chilli recipe earlier but is also great with soups (like this one: Food with love: Mushroom soup (vegan) – VY). The Americans are big fans of cornbread and if you make this you can see why. It can be made really quickly and somehow, maybe because we don’t make it that often over here, it always makes people want to try a bit. I make it using measuring cups as it is just so easy to do rather than measuring (and very American so in the true spirit of cornbread!) but in case you don’t have them I have given equivalents in grams as well.
It’s sweet yet intensely savoury. It’s got texture from the polenta/cornmeal and in this version its yeast-free and vegan. It freezes well of course and I microwave it or stick it in the oven from frozen. You wouldn’t know the difference from fresh out the oven!
Ingredients (makes 16 pieces)
- 1 cup white bread or 00 flour (140g)
- 1 cup polenta/cornmeal (140g)
- 1/8 cup sugar (25g)
- 1/2 tsp salt
- 1 1/2 tsp bicarbonate of soda
- 1 courgette, grated
- 1/4 cup chopped basil (handful)
- 1 cup non-dairy milk (oat/rice) (250g)
- 1/4 cup apple sauce (or a mashed, ripe pear)
- 1/4 cup corn/canola oil (50g)
- 1 tbsp apple cider vinegar
- Line a 20cm square or round cake tin
- Heat oven to 175c
- Combine first five ingredients together in a bowl
- Add remaining ingredients
- Mix well so there are no dry flour spots and pour into prepared tin
- Bake for 25-30 mins until golden and knife comes out clean
- Rest for 10 mins before dividing into pieces
- Eat. Yum!