Nutrient Rich Food for a Healthy and Happy Lifestyle

The Conscientious Cook

Carrot & Corn Cornbread, a great Winter partner!

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

2 eggs

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.