American Cornmeal and Courgette Bake

Shopping list

• 150 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 salt

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• 1 piece courgette — coarsely grated

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• 100 g sweetcorn kernels — tinned or frozen

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• 2 piece spring onions — finely sliced

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• 250 ml unsweetened soy milk

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• 60 ml sunflower oil

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• 1 tbsp maple syrup

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Step by step

1. 1

   Preheat your oven to 190°C (170°C fan) and lightly oil a 20 cm square tin.

2. 2

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

3. 3

   Squeeze the grated courgette gently to remove excess moisture, then stir it into the dry ingredients along with the sweetcorn and spring onions.

4. 4

   In a jug, whisk together the soy milk, oil and maple syrup.

5. 5

   Pour the wet mixture into the dry and fold until just combined; do not overmix.

6. 6

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

7. 7

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

8. 8

   Leave to cool for 5 minutes in the tin before turning out onto a wire rack. Serve warm or at room temperature.