Cornbread with Honey and Jalapeños

Shopping list

• 200 g fine cornmeal (polenta)

  Sub
• 150 g plain flour

  Sub
• 2 tsp baking powder

  Sub
• 0.5 tsp bicarbonate of soda

  Sub
• 1 tsp sea salt

  Sub
• 300 ml unsweetened soy or oat milk

  Sub
• 80 ml runny honey

  Sub
• 80 ml vegetable oil — plus extra for tin

  Sub
• 2 piece large eggs — beaten

  Sub
• 2 piece fresh jalapeño chillies (deseeded and thinly sliced) — adjust to taste

  Sub

Step by step

1. 1

   Preheat your oven to 200 °C (180 °C fan). Grease a 20 cm square baking tin or a 23 cm round tin with vegetable oil and line the base with baking parchment.

2. 2

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

3. 3

   In a separate jug, whisk together the plant milk, honey, vegetable oil and beaten eggs until smooth.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined—do not overmix; a few lumps are fine.

5. 5

   Fold in half the jalapeño slices.

6. 6

   Pour the batter into the prepared tin. Scatter the remaining jalapeño slices over the top.

7. 7

   Bake for 25– 30 minutes, until the top is golden, the edges pull away slightly from the tin 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.