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
