A chunk of moist, golden cornbread, still warm from the oven, is a great partner to soup or a hearty salad. Hugh adds grated carrot, which keeps the cornbread nice and tender, and contributes a delicious hint of sweetness.
Preheat the oven to 190°C/Gas 5.
Liberally grease a baking dish, about 20cm square.
Put the cornmeal, baking powder and salt into a large bowl and mix together.
Combine the eggs, almond milk and oil thoroughly, then beat this liquid into the cornmeal to form a fairly loose batter.
Stir in the grated carrots.
Pour the batter into the prepared dish and give it a little shake to spread it out evenly.
Bake for about 35 minutes until risen and lightly coloured.
Leave to cool slightly before slicing into squares. Eat warm or leave to cool completely.
This veg-enhanced cornbread can take you right through the year – just swap in other juicy grated veg for the carrot, depending on what’s in season. Try autumnal parsnip or squash, summery courgette or, for a delightfully pink cornbread, grated raw beetroot.
- 300g fine cornmeal
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 300ml unsweetened almond milk (bought or home-made)
- 2 tablespoons rapeseed or sunflower oil, plus extra for greasing
- 300g carrots, peeled and coarsely grated
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Gluten Free Cookery
Learn how to make bread, pastry and treats to suit your intolerance, with a day of gluten-free baking at the River Cottage Cookery School.