American cornbread

Name: American cornbread
Total time: 45 min
Yield: 10
Ingredients: 150 g light spelt flour; 1 tsp baking powder; 1 tsp sodium bicarbonate; 80 g liquid honey; 100 g grated hard cheese; 120 g sunflower oil; 150 g fine polenta; 1 tsp vegetable bouillon powder; 1 tsp salt; 1 tsp turmeric; ½ tsp dried oregano; ¼ tsp sea salt

bake Baking piquant Supplements and sauces

Total: 45 min. | Active:

vegetarian, lactose-free

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Golden yellow, succulent, and with a hint of honey, this American cornbread is the perfect accompaniment for any barbecue. Whether served as a side to hearty dishes or simply on its own with some butter and honey. This sweetly warm cornbread is quick to make and a true all-rounder.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 10 pieces

Mixture
150 g	fine polenta
150 g	light spelt flour
1 tsp	salt
1 tsp	vegetable bouillon powder
1 tsp	baking powder
1 tsp	sodium bicarbonate
1 tsp	turmeric
100 g	grated hard cheese
120 g	sunflower oil
80 g	liquid honey
2 dl	water

To bake
½ tsp	dried oregano, as desired
¼ tsp	sea salt

How it's done

Mixture

In a bowl, mix the cornmeal with all the other ingredients up to and including the turmeric. Add the cheese and all the other ingredients up to and including the water, mix. Transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. in an oven preheated to 180 °C (convection). Remove the cornbread from the oven, let it cool slightly, take it out of the tin, place it on a rack, sprinkle with oregano and fleur de sel, and let it cool completely.

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