Cornbread with feta, jalapeño, and black salt
This is such a gorgeous accompaniment to a few vegetable "side" dishes for dinner. It's also great with this soup, or this one. Cornbread is best on the day it's made, but if you've got some left over, just reheat it in the oven to freshen it up.
2 cups plain flour
1 cup instant polenta (grits)
1 tsp baking powder
1 Tbsp ground cumin
1 tsp cayenne
1 Tbsp brown sugar
1 cup unsweetened almond milk
1/2 tsp baking soda
1/2 cup oil
2 large eggs (or 2 Tbsp flax meal and 1/2 cup water)
4 spring onions, chopped
1 fresh chile, finely chopped (jalapeño or otherwise)
salt and pepper
Topping:
100 g feta, crumbled
1 fresh chile, finely chopped
1/2 red onion, thinly sliced
black salt (or substitute flaked sea salt)
You'll notice I've included the baking soda with the "wet" ingredients. This is so that it dissolves a bit better before being mixed with everything else.
Preheat the oven to 170 C/ 330 F. Grease your cake tin or line it with parchment paper.
In a large mixing bowl combine the dry ingredients and stir well. In a smaller bowl, mix all the "wet" ingredients, and then stir through with the dry ones. Mix until just barely combined. Pour the batter into the cake tin then add the toppings in the order listed. Bake for 40-45 minutes until a knife inserted in the middle comes out cleanly. Best served hot or at room temperature.
2 cups plain flour
1 cup instant polenta (grits)
1 tsp baking powder
1 Tbsp ground cumin
1 tsp cayenne
1 Tbsp brown sugar
1 cup unsweetened almond milk
1/2 tsp baking soda
1/2 cup oil
2 large eggs (or 2 Tbsp flax meal and 1/2 cup water)
4 spring onions, chopped
1 fresh chile, finely chopped (jalapeño or otherwise)
salt and pepper
Topping:
100 g feta, crumbled
1 fresh chile, finely chopped
1/2 red onion, thinly sliced
black salt (or substitute flaked sea salt)
You'll notice I've included the baking soda with the "wet" ingredients. This is so that it dissolves a bit better before being mixed with everything else.
Preheat the oven to 170 C/ 330 F. Grease your cake tin or line it with parchment paper.
In a large mixing bowl combine the dry ingredients and stir well. In a smaller bowl, mix all the "wet" ingredients, and then stir through with the dry ones. Mix until just barely combined. Pour the batter into the cake tin then add the toppings in the order listed. Bake for 40-45 minutes until a knife inserted in the middle comes out cleanly. Best served hot or at room temperature.