Cornbread is a lovely, crumbly bread. You can't go wrong accompanying a dish with this.
This is cornbread is traditionally made in a skillet, however I don't own a skillet and prefer to use a loaf tin. I have added the instructions for a skillet as well though, for those traditionalists.
Don't like coriander?
Why not try this bread with some fresh basil?
Ingredients
1 Cup Oat milk
1/4 Butter
Sea salt - to taste
1/4 Cup coriander
1/2 Cup yoghurt - You can use cream cheese if you can't get hold of some yoghurt.
If you are like us, who can't eat soya, there's only 1 brand of yoghurt that we can eat. It can be rather difficult to get hold off so we have had to make do on many occasions.
Ground pepper - to taste
2 Cloves garlic - minced
1 1/2 Cup Plain flour
3/4 Cup Cornflour
1 tbsp Baking powder
Method
* Preheat oven 200C
* In a large bowl mix the milk, butter, salt, coriander, yoghurt, pepper and garlic.
* Sift the flour, cornflour and baking powder onto the mix.
* Stir it all together well
Cooking in a skillet;
* Melt 1 tbsp of butter in a hot skillet.
* Make sure you brush it all over.
* Pour the batter into the skillet
* Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.
Cooking in a loaf tin;
* Grease the loaf tin using butter.
* Pour the batter into the tin.
* Bake in the oven for 30 minutes or until you can put a toothpick in and it comes out clean.
Enjoy!
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