Is there anything more comforting on a crisp Autumn evening than a steaming bowl of veggie chili or a spicy chickpea stew and a wedge of freshly baked, fluffy, warm cornbread? There certainly isn’t as far as Mr Colonial Cravings is concerned, it’s one of his favourites.
I know that I’ve got a fair number of different cornbread recipes on here by now but it’s such an easy thing to play around with. It’s pretty quick to make too and you can easily tailor it to suit whatever you plan to serve it with. This one would be great with a vegetable tagine or some spicy tomato soup.
75g self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp sugar
pinch of salt and pepper
2 tbsp olive oil
1 tsp harissa
Pre-heat your oven to 220°c and grease a baking tin.
Whisk together all of the dry ingredients (except the feta) in a large mixing bowl and set aside. In a separate jug/bowl whisk up the milk, oil, egg and harissa. Stir this into the dry mixture until it is only just combined. Crumble in the feta and give the whole thing another, brief mix. Pour the batter into the prepared tin and bake it for about 18 minutes, until it is risen and feels springy to the touch. Serve whilst it’s still warm and steaming.