Vegan cornbread

breakfast Baking piquant Spring
Total: 40 min. | Active: 15 min.
vegan, lactose-free

My family and I are huge fans of chilli. So this dish is on the menu in our house a few times a month at least. For this reason, I wanted to create a vegan cornbread that could be served with the chilli as an alternative to rice. Don't get me wrong, I love rice, but I also like to switch things up a bit every so often. This cornbread is soft, slightly sweet and will make the perfect accompaniment to your favourite chilli.

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Ingredients

for 4 person

Dough
225 g white flour
200 g fine polenta
110 g sugar
2 tsp baking powder
1 tsp salt
3 dl almond drink
¾ dl rapeseed oil

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the almond milk and oil, pour into the bowl and mix with a wooden spoon. Transfer the dough to the prepared tin, smooth down.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove from the tin and leave to cool completely on a rack, cut into slices.

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