Skillet Corn Bread •

A recipe for skillet corn bread, with variations; This tender and moist bread is packed with corn-y goodness to maximum capacity. It’s yummy plain, but even better with a savory topping or sautéed sweetcorn in the batter (see variations). Chilli, beans, and barbecued things seem a little naked when not accessorized with this corn bread. Bake it in a cast-iron pan, but if you don’t have an oven-safe pan, use a 9x13in baking tin.

Makes 8 big slices

Ingredients

Basic Corn Bread:

80ml (1/3 cup) rapeseed oil (plus more for for pan if making plain corn bread)
470ml (2 cups) unsweetened non-dairy milk
2 tsp apple cider vinegar
300g (2 cups) polenta
110g (1 cup) white flour
50g (1/4 cup) organic sugar
2 tsp baking powder
1/2 tsp salt

Variations:

Jalapeño-Onion Corn Bread:

1 tbsp rapeseed oil
1 medium-size white onion, sliced into 1/2-1 in slices
3 jalapeño peppers, seeded and sliced thinly
1/4 tsp salt

Double-Corn Corn Bread:

250g (1 cup) fresh or frozen and partially thawed sweetcorn kernels
1 tbsp rapeseed oil

Method

Preheat the oven to 180°C (Gas Mark 4, 350°F). If making plain corn bread, lightly oil the bottom and sides of the cast-iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare the corn bread. If using a variation, follow its directions first before proceeding further.
If preparing the jalapeño-onion variation: Preheat a cast-iron pan over medium heat. Sauté the onion and jalapeño in the oil for about 5 minutes, or until the onion is softened. Add the salt and mix well. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.
If preparing the double corn variation: Preheat a cast-iron pan over medium heat. Sauté the sweetcorn kernels in the oil for about 7 minutes, until the corn is slightly browned. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.
Prepare the corn bread: Combine the milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the polenta, flour, sugar, baking powder, and salt. Create a well in the centre and add the milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay. If using the double-corn variation, fold the corn into the batter.
Pour the batter into the cast-iron skillet. If using the jalapeño-onion variation, scatter the topping over the batter in the pan. Bake for 30-32 minutes, or until a toothpick or knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.

Per 100g Calories: 145, Carbohydrates: 16.0g, Sugars: 4.1g, Fat: 7.9g, Saturates: 0.8g, Protein: 2.5g, Salt: 0.53g

Excerpted from: Veganomicon: The Ultimate Vegan Cookbook, 10th Anniversary Edition by Isa Chandra Moskowitz and Terry Hope Romero.

February 2018 (Issue 35) Vegan Life Magazine