Corn Bread
This soft, fluffy version of corn-bread is adapted from a recipe in Madhur Jaffrey's World Vegetarian and is perfect served with Mexican beans and salad.
Recipe is for a 9 inch x 9 inch baking tin approx 2 inches.
Recipe is for a 9 inch x 9 inch baking tin approx 2 inches.
Ingredients
- 160g Polenta
- 140g Wholegrain or Spelt Flour (or for substitute Gluten free flour)
- 4 Teaspoons Baking Powder
- 3/4 Teaspoon Fine Sea Salt
- 50g Brown Sugar
- 2 Large Eggs
- 250ml Milk (Soya Milk is fine to use for lactose-intolerants, but you may need less sugar)
- 2 Tablespoons Olive Oil (plus a little extra to grease the baking tin)
- 2 Carrots, peeled and grated
- 2 Tablespoons Sesame Seeds
Method
- Pre-heat the oven to 220C.
- Sift the dry ingredients into a large mixing bowl. Add the carrots.
- Beat the eggs in a separate bowl. Add the milk and olive oil to the eggs.
- Fold the dry ingredients and carrots into the wet mixture and mix well.
- Oil the baking tin and pour in the mixture.
- Bake for 20 minutes until a knife inserted into the middle comes out clean.
- Allow to cool in the baking tin, then divide into portions and serve.