This vegan corn bread is inspired by Linda McCartney’s Corn Bread from her book “Home Cooking”. Corn bread can be served hot or cold and is great with soups, salads or Chilli Non Carne.
55g gluten-free flour (e.g. Doves Farm)
125g corn meal
100g fine polenta
1/2 tsp salt
1/2 tsp sugar
1 1/2 tsp baking powder
1tbsp nutritional yeast (optional)
1 green chilli, deseeded and chopped
150g silken tofu
360ml soya milk
55ml olive oil
Pre-heat the oven to 180°C and grease a 20cm square baking tin or a round 20 cm baking tin. Mix the flour, corn meal, polenta, salt, sugar, baking powder, nutritional yeast and the chilli in a mixing bowl and set aside.
Blend the silken tofu, milk and oil using a stick blender or blender, and add to the dry ingredients. Stir thoroughly.
Pour into the tin and bake for 30-35 minutes until a skewer comes out clean. Leave to cool for 5 minutes, take out of the tin and serve or leave to cool on a rack.
This bread freezes well. Slice and separate the slices with pieces of greaseproof paper before putting in a freezer safe container. Now you can defrost as many slices as needed – just put them in the microwave for a few seconds and serve immediately.