PREP TIME: 15mins COOKING TIME: 50mins

I have never made or eaten cornbread to be perfectly honest, but it has always been on my ‘to make’ list because a cornbread is made to go alongside a smoky bean chilli & I Love my Chilli! I made this with new season fresh organic sweetcorn but you can use tinned ones at a push.

I was happy to find a VEGAN & GLUTEN-FREE recipe to adapt (thanks to Deliciously Ella) which is a tall order but the result is delicious. I have added lots of Mexican inspired ingredients like chilli, paprika, spring onions, coriander and black beans. I have added some grated courgette which will add to the ‘softness’ of the bread.

Ate this with some AMAZING tomato, ginger & chilli jam gifted to me by the super talented photographer friend Michelle! I am hoping to bribe her for the recipe!

Cornbread is best served straight away but actually mine was still perfectly edible even two days after being baked, just wrap well in baking paper.

Recipe serves 6

 

SERVING SUGGESTION

As mentioned would be amazing with a smoky bean chilli

Served with some soured cream or chilli jam would be a good accompaniment.

 

 

WHAT YOU WILL NEED

A deep 24cm x 24cm baking tin, I used a ceramic one.

INGREDIENTS

Dry Ingredients:

  • 60g gluten-free plain flour
  • 30g brown rice flour
  • 400g polenta
  • 1 tablespoon cornflour
  • 1 teaspoon baking powder
  • 2 teaspoons bicarb of soda

Cornbread Ingredients:

  • 4 corn cobs, kernels removed (500g)
  • 20g coriander, leaves only, finely chopped, freeze your stalks  (see note)
  • 30g spring onions (1/2 bunch), white & green parts, finely chopped
  • 1 large courgette (15g), very finely grated
  • 1 red chilli, halved, deseeded and finely chopped
  • 1 x 400g black beans, drained
  • 450ml almond milk
  • 150ml sunflower oil
  • 1 tablespoon flaky sea salt
  • 1 teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • pepper

 

METHOD
  1. Preheat the oven to 200c. Line the baking tin with baking paper.
  2. Place 3/4 of the fresh sweetcorn in a food processor and whizz until smooth, scraping the sides, and whiz again.
  3. Place all the dry ingredients in a big bowl and mix well.
  4. Add the almond milk, oil and cider vinegar to the dry ingredients and stir until well combined.
  5. Add the coriander, spring onions, courgette, black beans, chilli, salt and sweetcorn (whole & puree) mix well and season generously with the black pepper.
  6. Pour in the lined baking tin and bake for 50-55 minutes until golden and cooked through. You can test this by inserting a skewer or knife in the middle of the bread and once pulled out it will come out clean. If not, place back in the oven for 5 minutes at a time until cooked through.
  7. Let the bread cool for a bit, remove from the tin and place on a cooling rack – serve warm.

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PREP TIME: 15mins COOKING TIME: 50mins

I have never made or eaten cornbread to be perfectly honest, but it has always been on my ‘to make’ list because a cornbread is made to go alongside a smoky bean chilli & I Love my Chilli! I made this with new season fresh organic sweetcorn but you can use tinned ones at a push.

I was happy to find a VEGAN & GLUTEN-FREE recipe to adapt (thanks to Deliciously Ella) which is a tall order but the result is delicious. I have added lots of Mexican inspired ingredients like chilli, paprika, spring onions, coriander and black beans. I have added some grated courgette which will add to the ‘softness’ of the bread.

Ate this with some AMAZING tomato, ginger & chilli jam gifted to me by the super talented photographer friend Michelle! I am hoping to bribe her for the recipe!

Cornbread is best served straight away but actually mine was still perfectly edible even two days after being baked, just wrap well in baking paper.

Recipe serves 6

 

SERVING SUGGESTION

As mentioned would be amazing with a smoky bean chilli

Served with some soured cream or chilli jam would be a good accompaniment.

 

 

WHAT YOU WILL NEED

A deep 24cm x 24cm baking tin, I used a ceramic one.

INGREDIENTS

Dry Ingredients:

  • 60g gluten-free plain flour
  • 30g brown rice flour
  • 400g polenta
  • 1 tablespoon cornflour
  • 1 teaspoon baking powder
  • 2 teaspoons bicarb of soda

Cornbread Ingredients:

  • 4 corn cobs, kernels removed (500g)
  • 20g coriander, leaves only, finely chopped, freeze your stalks  (see note)
  • 30g spring onions (1/2 bunch), white & green parts, finely chopped
  • 1 large courgette (15g), very finely grated
  • 1 red chilli, halved, deseeded and finely chopped
  • 1 x 400g black beans, drained
  • 450ml almond milk
  • 150ml sunflower oil
  • 1 tablespoon flaky sea salt
  • 1 teaspoon paprika
  • 1 tablespoon apple cider vinegar
  • pepper

 

METHOD

  1. Preheat the oven to 200c. Line the baking tin with baking paper.
  2. Place 3/4 of the fresh sweetcorn in a food processor and whizz until smooth, scraping the sides, and whiz again.
  3. Place all the dry ingredients in a big bowl and mix well.
  4. Add the almond milk, oil and cider vinegar to the dry ingredients and stir until well combined.
  5. Add the coriander, spring onions, courgette, black beans, chilli, salt and sweetcorn (whole & puree) mix well and season generously with the black pepper.
  6. Pour in the lined baking tin and bake for 50-55 minutes until golden and cooked through. You can test this by inserting a skewer or knife in the middle of the bread and once pulled out it will come out clean. If not, place back in the oven for 5 minutes at a time until cooked through.
  7. Let the bread cool for a bit, remove from the tin and place on a cooling rack – serve warm.

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