American Cornbread Bake with Jalapeño and Sweetcorn

Shopping list

• 200 g fine cornmeal (polenta)

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• 100 g plain flour

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• 2 tbsp caster sugar

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• 2 tsp baking powder

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• 0.5 tsp bicarbonate of soda

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• 0.5 tsp salt

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• 300 ml unsweetened soy milk — or oat milk

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• 80 ml vegetable oil

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• 150 g sweetcorn kernels — drained tinned or frozen

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• 1 piece jalapeño — deseeded and finely chopped

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Grease a 20 cm square baking tin and line the base with baking parchment.

2. 2

   In a large bowl, whisk together the cornmeal, plain flour, sugar, baking powder, bicarbonate of soda and salt.

3. 3

   In a jug, whisk the soy milk and vegetable oil until combined.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined—do not overmix.

5. 5

   Fold in the sweetcorn and chopped jalapeño.

6. 6

   Pour the batter into the prepared tin and smooth the top.

7. 7

   Bake for 25– 30 minutes until golden and a skewer inserted into the centre comes out clean.

8. 8

   Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature, sliced into squares.