This is a great side to have with winter casseroles, soups or salads. You can’t beat eating it whilst it’s still warm from the oven. Super simple and quick to make, this cornbread is dairyfree.
Makes 12 pieces
300g Cornmeal or Polenta
3 tsp baking powder
1 tsp Himalayan Salt
300ml unsweetened almond milk (any milk substitute will do)
2 tablespoons sunflower oil
150g canned sweetcorn
150g grated carrot
Preheat the oven 190c
Line a square (9inch) baking tray with baking parchment
Put cornmeal/polenta into a large bowl along with baking powder and salt, mix together well.
Whisk the eggs, almond milk and oil together, then beat this into the dry mixture to form a loose batter.
Add the carrots and corn, stir through and pour into the prepared tin
Bake in the oven for 30-35mins until risen and lightly coloured. Leave to cool slightly before cutting into squares. Eat warm or leave to cool completely.