Slightly spicy with a lovely warmth from the cumin - this goes really well with a rich chilli non carne...
I'm not sure if this is an authentic cornbread in any way (and I'm not pretending it is) but I do know its an easy, all in one method that's virtually fool proof. Slightly crumbly in texture and full of warm, nutty flavours. You can whip this up in no time and with mostly store cupboard ingredients. The recipe will give you at least 9 generous pieces.
1 cup fine polenta
1 cup besan or chickpea flour
1 cup self raising flour
2 tsp baking powder
2 tsp ground cumin
2 tsp sugar
1 tbsp apple cider vinegar or lemon juice
1 red chilli finely chopped
2 cups soy milk
Salt and pepper
Pre-heat your oven to 180C. Line a square or round 9" metal baking tin with baking paper.
Simply add all your dry ingredients into a large bowl and combine. Add in your wet ingredients and mix to a smooth batter. Pour into your lined tin and place in the oven for 15 to 20 minutes until just starting to brown on top and firm to the touch. Allow to cool and then cut into pieces. How easy is that?
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.