This recipe is perfect for big batch cooking; I froze the leftovers for lunches later in the week. The bread is crispy and golden on top but soft in the middle. It pairs very well with a bean stew or five bean chilli – the texture combination of the beans in the stew and crumbly crust of the bread is amazing. I adapted this recipe from the Deliciously Ella, the Plant-based cookbook; the corn bread is surprisingly easy to make and it tastes so incredibly good!
This corn bread recipe makes enough for 5.
325g drained tinned sweetcorn
225ml almond milk
75ml rapeseed oil
1/2 x 400g tin of black beans, drained and rinsed
1/2 tbsp sea salt flakes
1 tsp mixed herbs
30g buckwheat flour
15g gram flour
1/2 tbsp corn flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
Preheat the oven to 200*C (fan 180*C).
Line a deep baking tin with baking paper.
Place three quarters of the sweetcorn in a food processor and pulse until smooth. Once smooth mix together with the rest of the whole sweetcorn kernels.
Combine all of the dry ingredients in a large mixing bowl and stir well.
Once mixed, add the almond milk and oil, giving everything a good mix until well combined. Next add the black beans and sweetcorn, giving it all one final stir.
After the mixture has come together, pour into the lined tin and bake in the oven for 40-45 minutes until golden and cooked through. To test, insert a knife into the corn bread, it should come out clean. If not, place back in the oven for 5 more minutes.
Remove from the oven, slice and enjoy!