Corn bread

This cornbread is really more of an accompaniment to a meal, or as we found, is tasty with a lashing of hummus for a snack. I made this recipe up to use up polenta and spelt flour that were left over, and it received mixed reviews. The children found it too dense, but the adults liked the course texture and enjoyed the mild taste. So, I leave it to you to try and see what you think.

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Corn bread
Plantbased sweet corn bread
Course Side, Snack
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Side, Snack
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Prepare and soak the flaxseed or chia and then combine all of the ingredients, mixing well in one bowl
  2. Add the mixture to a loaf tin lined with baking paper and bake in a preheated oven (200 degrees celsius) for approximately 45-50 minutes
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