This is particularly wonderful as an accompaniment to the Vegan Chilli recipe earlier but also great with a great British fry up, with soups or with chicken. The Americans are big fans of cornbread and if you make this you can see why. It can be made really quickly and somehow, maybe because we don’t make it that often over here, it always makes people want to try a bit. I make it using measuring cups as it is just so easy to do rather than measuring and very American so in the true spirit of cornbread but in case you don’t have them I have given equivalents in grams as well
Its sweet yet intensely savoury. It’s got texture from the polenta/cornmeal and in this version its yeast free AND vegan!!!
It freezes well of course and I microwave it or stick it in the oven from frozen. You wouldn’t know the difference from fresh out the oven!!!
