I’m trying to clear out the cupboards, fridge and freezer and use up the things that have been there for a while.
One of those things was 2 cups of polenta. Not enough for the whole family and too much for just one person.
Determined to use and not end up buying more I thought for days about what I could do. It wasn’t until I walked past an African bakery and saw some cornbread that I realised I had just enough for a loaf of cornbread.
African cornbread is quite sweet and uses fine cornmeal and I only had coarse, so I went for American-style cornbread.
As with most baking, the key to cornbread is following proportions.
You start with 1 measure of plant-based milk and add 1 tablespoon of vinegar or lemon juice for every cup of milk and leave it for 10 minutes until it curdles.
Then add 1 measure of cornmeal or polenta, and leave for 10 minutes so it hydrates. After that add 1/2 a measure of fat (it could be oil or margarine or vegan cheese) and any flavourings you want.
Add 2 measures of self-raising flour, and salt and sugar to taste.
Mix everything and bake at 180℃/350℉ until the bread completely separates from the sides. You can make one large loaf or smaller muffins.
My vegan version
I used 2 cups soya milk and 2 tablespoons of white vinegar. I like soya milk because it’s quite thick and neutral in taste.
I added 2 cups of coarse cornmeal, 1 cup of vegetable oil and 4 cups of white self-raising flour. I also added 1 tablespoon of sugar and another one of salt.
I made one loaf and it was ready after 30 minutes. We served it as a side for salad and soup.
Most times we add nutritional yeast, or thyme, or rosemary. But this time we just did it plain.