I made cornbread muffins before for a bread showstopper – flours in vase. On that occasion I made the cornbread with cow’s milk and an egg, as I was following recipes I found online. This time I’ve made it vegan, as we are eating mostly vegan these days. It turned out very good and I don’t think there is a need to add egg in a cornbread. I did not substitute the egg, instead I just took it out and I was curious what will happen. Basically, nothing happened, the cornbread rose just as nicely.
This bread is ready in about 40 minutes or less, so it is really fast to make, perfect if you run out of bread. As the raising agent is baking powder it needs no kneading. I made two types. One simple and the second one with sweet chilli flakes and baked them in the same baking tray. I liked both equally.
Of course, I used cornmeal and not cornflour, which is a starch. In UK supermarket’s it can be found under the cornmeal or, puzzling, under polenta, which is a dish and not an ingredient, read my post on polenta for more details.
Ingredients for Cornbread:
– 260g cornmeal
– 260g plain white flour
– 500ml soya milk
– 2 tsp baking powder
– sweet chilli flakes (optional)
Preheat the oven at 200C or 180C for fan assisted ovens.
In a bowl, mix all the ingredients with a spoon until all the dry ingredients are incorporated. Tip the cornbread onto an oiled baking tray. Put the tray in the oven and leave to bake for 25 minutes to 30 minutes. The baking times will vary depending on how thick you are making your bread.
When the cornbread is ready, take it out of the oven. Leave it in the tray for a few minutes, then transfer it on a cooling rack and leave it to cool completely. Cut the bread in squares and serve.
To keep the bread, put it in a plastic bag or an airtight container. You can also freeze it for later, if you want to make more.