Vegan option, GFO, freezer friendly, leftovers friendly
Perfect on its own with some butter, and even better on the side of some Mexican Chilli. I also love this cornbread toasted and served with some avocado and a fried egg for breakfast. This cornbread is slightly spiced, delicious and perfectly crumbly. I've made a non vegan version, but included easy vegan substitutes. Here I've made loaves, but the same recipe would work in muffin form too.
Makes 2 loaves.
100g butter or nuttlex, melted
1/4 cup olive oil
3 eggs or ¼ cup extra non dairy milk
1 1/4 cup buttermilk (or milk plus 2 tsp lemon juice)- use non dairy milk if vegan
3 cobs of corn worth of kernels, or two cans of tinned corn
1/4 cup white or caster sugar
2 cups self raising flour (can use GF self raising flour)
1 1/2 cup instant polenta/cornmeal
2 tsp salt
2 heaped tbsp jalapeños, chopped
3 tbsp worth of chopped coriander (optional, but delicious)
cheddar cheese or nutritional yeast to top
pumpkin or sunflower seeds to top (optional)
Preheat oven to 200 degrees celsius.
Combine all wet ingredients in a large bowl and whisk to combine. Add dries and stir gently until just combined.
Pour mix into loaf tins lined with baking paper. Top each with a handful of cheese and pumpkin seeds. Bake for about 30 minutes, or until golden and a knife comes out clean.
Let the loaf cool before slicing.