American Cornbread and Black Bean Bake

Shopping list

• 200 g fine cornmeal — polenta

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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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• 300 ml unsweetened soy milk — or other plant milk

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• 1 tbsp cider vinegar

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• 3 tbsp sunflower oil — plus extra for tin

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• 240 g tinned black beans — drained

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• 150 g sweetcorn — tinned or frozen, drained

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• 3 piece spring onions — finely sliced

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• 1 tsp smoked paprika

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Step by step

1. 1

   Preheat your oven to 200°C (fan 180°C) and lightly oil a 23 cm square baking tin.

2. 2

   In a jug, combine the soy milk and cider vinegar; set aside for 5 minutes to curdle.

3. 3

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

4. 4

   Stir the sunflower oil into the curdled milk mixture, then pour into the dry ingredients and mix until just combined.

5. 5

   Fold in the black beans, sweetcorn and spring onions.

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

   Leave to cool in the tin for 5 minutes, then cut into squares and serve warm.