I’m not really sure how common cornbread is in the UK. It’s certainly not something I ate often back when I was living there but it’s really is good stuff. It makes a nice change to the usual rice that gets served with chili.
The recipes that I’ve come across most often here seem to have quite a lot of sugar and fat in them. Using apple sauce and sweetcorn in this means that you can get rid of some of that extra fat and sugar. The apple also gives this a really nice flavour.
This would go very well with pulled pork (because of the apple, obviously) as well as with chili and soups. I ate mine with some barbecue seitan. Mr Colonial Cravings polished off the last of this for breakfast with bacon and scrambled eggs and declared it to be delicious! You could even replace the sweetcorn with a little extra apple sauce and toss in a handful of blueberries for a real breakfast treat.
makes 12 servings
150g fine cornmeal
100g plain flour
1 tsp baking powder
pinch of salt, cayenne pepper and paprika
140g unsweetened apple sauce
1 tbsp butter (melted)
1 tbsp honey
Pre-heat your oven to 180°c and grease a 9″ square baking pan.
Whisk together the cornmeal, flour, baking powder and seasoning’s in a large mixing bowl. If you have a food processor then this next bit is super quick. Put all of the remaining ingredients into the food processor and whizz it up for one or two seconds so that it is well blended but the sweetcorn isn’t totally pureed. If you don’t have a food processor then mash the sweetcorn a bit and whisk it together in a jug with all of the other wet ingredients.
Pour the wet mixture into the dry mixture and stir it together. Don’t over mix it though. Pour it into the prepared tin and bake the cornbread for about 25 mins. Check that it is cooked all the way through by poking it with a cocktail stick, if it comes out clean then it’s done.
Serve this warm with just a touch of butter.