Skillet Corn Bread

Slice of sweet cornbread.

This delicate and delicious bread is densely filled with corny sweetness. It’s delicious on its own, but it’s much better with a savory topping or sautéed sweetcorn in the batter (see variations). When not accompanied with this cornbread, the chili, beans, and grilled items appear bare. Bake it in a cast- pan, but if you don’t have one, a 9x13in baking tin would suffice.
Mokes 8 servings

Ingredients for basic Cornbread:


80ml (1/3 cup) Rapeseed Oil
2 cups (470 ml) unsweetened non dairy milk, Coconut, or Almonds is my selection.
2 tablespoons apple cider vinegar
300g polenta (2 cups)
1 cup white 110g
50 gr (1/4 cup) Organic
2 teaspoon baking powder
½ teaspoon salt

Ingredients for Spicy Cornbread:


1 tablespoon rapeseed oil
1 medium white onion, cut into thin slices
3 jalapeno peppers, seeded and thinly sliced
¼ teaspoon salt
1 tablespoon rapeseed oil

How to prepare

Preheat the oven to 180°C (Gas 4/350°F). If preparing simple cornbread, gently oil the bottom and sides of a cast- pan and set it in the oven to warm while the oven preheats, then start with the cornbread preparation. Before continuing, if you’re using a variant, make sure you’ve followed its instructions.
When making the jalapeno-onion variation: Preheat a cast- over medium-high heat. In the oil, sauté the onion and jalapeno for approximately 5 minutes, or until the onion is softened. Mix in the salt well. Transfer to a mixing basin. Don’t bother washing the pan; you’ll be pouring the batter straight into it in a minute.
To make the cornbread, combine the milk and vinegar in a measuring cup and put it aside to curdle while you prepare the rest of the ingredients.
Sift together the polenta, flour, sugar, baking powder, and salt in a large mixing basin. Make a well in the center and pour in the milk mixture and oil. Mix with a wooden spoon until barely mixed; some lumps are fine. Fold the corn into the batter if using the double-corn variety.
Fill the cast- halfway with batter. Spread the jalapeno-onion topping over the batter in the pan if using the jalapeno-onion variety. 30–32 minutes, or until a toothpick or knife put into the center comes out clean. Remove from the oven and set aside to cool for a few minutes before serving.

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