American Cornbread with Spring Onion and Sweetcorn

Shopping list

• 200 g fine cornmeal

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• 100 g plain flour

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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 sea salt

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• 300 ml unsweetened soy milk

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• 60 ml sunflower oil — plus extra for tin

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• 2 tbsp maple syrup

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• 1 tbsp apple cider vinegar

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• 150 g sweetcorn kernels — tinned or frozen, drained

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• 3 piece spring onions — finely sliced

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Lightly oil a 20 × 20 cm square baking tin or similar.

2. 2

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

3. 3

   In a jug, combine the soy milk, sunflower oil, maple syrup and apple cider vinegar. Stir well and leave for 2 minutes to curdle slightly.

4. 4

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

5. 5

   Fold in the sweetcorn kernels and sliced spring onions.

6. 6

   Scrape the batter into the prepared tin and smooth the top with a spatula.

7. 7

   Bake for 20– 25 minutes until golden on top and a skewer inserted into the centre comes out clean.

8. 8

   Let the cornbread cool in the tin for 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature, cut into squares.