Mexican Style Cornbread (Vegan, Wheat & Gluten Free)
I'm so excited to share this recipe with you!
I've spent some time over the past few weeks experimenting with cornbread, learning what it tastes like and trying various sweet and savoury versions. It's certainly an interesting texture but some have more flavour than others.
This is my own recipe for the slightly more flavoursome Mexican style cornbread, and it's definitely my favourite savoury version so far, and makes the ideal lunch for work or when you're out and about.
I haven't added any chili to this one because I don't find that improves the flavour, but feel free to chuck some jalapenos in if you're feeling spicy!
Cornbread has been a godsend for me since I first started baking it. I can't eat wheat anymore, so it's been tricky finding something that is easy to make, has good structural integrity and has the sort of taste and texture combination I want.
I love this one so much that it's hard to resist eating half the bread the minute it comes out of the oven.
It's a real treat for the tastebuds - the only way I can describe it, is it tastes like pizza.
Yes, pizza! I know right?! 🍕
So hold on to your sombreros, we're going to dive right into the recipe...
You'll note I've listed this recipe in cups. I find it waaaaaay easier to use US style measuring cups for this sort of recipe, but at some point I will go back through all my recipes and give the conversions into metric, imperial and cups for ease of reference... maybe...
Ingredients
1 cup yellow masa harina
1/3 cup polenta or medium cornmeal
2 tbsp sugar
1 tsp salt
2 tsp baking powder (gluten free if required)
2 tbsp nutritional yeast
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp cold water)
1 cup buttermilk (I made this using 1 cup soya milk + 1tbsp apple cider vinegar)
1/2 cup vegetable margarine suitable for baking
1 medium onion, finely chopped
Half a pepper, chopped (red, yellow or green, whichever you fancy!)
5 sundried tomatoes, chopped (I get these in oil from Lidl)
Method
Preheat the oven to 180C/350F
Put the margarine into a large ovenproof dish - I use a 9" Pyrex dish for this, but I'm told to make it extra crispy you should use a cast iron pan. Place it in the oven to melt.
Put the Masa Harina, polenta, sugar, salt, baking powder and nutritional yeast into a large mixing bowl and mix together.
Mix all the remaining ingredients together in a separate medium bowl - I like to use a 2 pint glass Pyrex jug here because you'll need to pour this mix into the dry ingredients in a moment.
Carefully take the melted margarine out of the oven and mix it into the wet ingredients, leaving approx 2 tablespoons in the dish. Use a basting brush to brush the melted margarine up the sides of the dish to oil it.
Be careful the dish and margarine will be very hot!!
Pour the wet mixture into the dry ingredients and stir well to form a batter.
Pour the batter into the oven dish and place in the oven for 35-40 minutes or until slightly browned.
Allow to cool in the dish and serve slices warm or cold.
This keeps very nicely in the fridge for a few days.
I've spent some time over the past few weeks experimenting with cornbread, learning what it tastes like and trying various sweet and savoury versions. It's certainly an interesting texture but some have more flavour than others.
This is my own recipe for the slightly more flavoursome Mexican style cornbread, and it's definitely my favourite savoury version so far, and makes the ideal lunch for work or when you're out and about.
I haven't added any chili to this one because I don't find that improves the flavour, but feel free to chuck some jalapenos in if you're feeling spicy!
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| Check out my vintage Pyrex, bishes! |
Cornbread has been a godsend for me since I first started baking it. I can't eat wheat anymore, so it's been tricky finding something that is easy to make, has good structural integrity and has the sort of taste and texture combination I want.
I love this one so much that it's hard to resist eating half the bread the minute it comes out of the oven.
It's a real treat for the tastebuds - the only way I can describe it, is it tastes like pizza.
Yes, pizza! I know right?! 🍕
So hold on to your sombreros, we're going to dive right into the recipe...
You'll note I've listed this recipe in cups. I find it waaaaaay easier to use US style measuring cups for this sort of recipe, but at some point I will go back through all my recipes and give the conversions into metric, imperial and cups for ease of reference... maybe...
Ingredients
1 cup yellow masa harina
1/3 cup polenta or medium cornmeal
2 tbsp sugar
1 tsp salt
2 tsp baking powder (gluten free if required)
2 tbsp nutritional yeast
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp cold water)
1 cup buttermilk (I made this using 1 cup soya milk + 1tbsp apple cider vinegar)
1/2 cup vegetable margarine suitable for baking
1 medium onion, finely chopped
Half a pepper, chopped (red, yellow or green, whichever you fancy!)
5 sundried tomatoes, chopped (I get these in oil from Lidl)
Method
Preheat the oven to 180C/350F
Put the margarine into a large ovenproof dish - I use a 9" Pyrex dish for this, but I'm told to make it extra crispy you should use a cast iron pan. Place it in the oven to melt.
Put the Masa Harina, polenta, sugar, salt, baking powder and nutritional yeast into a large mixing bowl and mix together.
Mix all the remaining ingredients together in a separate medium bowl - I like to use a 2 pint glass Pyrex jug here because you'll need to pour this mix into the dry ingredients in a moment.
Carefully take the melted margarine out of the oven and mix it into the wet ingredients, leaving approx 2 tablespoons in the dish. Use a basting brush to brush the melted margarine up the sides of the dish to oil it.
Be careful the dish and margarine will be very hot!!
Pour the wet mixture into the dry ingredients and stir well to form a batter.
Pour the batter into the oven dish and place in the oven for 35-40 minutes or until slightly browned.
Allow to cool in the dish and serve slices warm or cold.
This keeps very nicely in the fridge for a few days.
