Teatime cornbread: delicious and super easy!

DSC09943This is a recipe from the River Cottage “Light and Easy”  book. I added a few chocolate chips and whole almonds to make it a bit of a cake. It works great as a teatime treat.

It’s soft, a bit sweet and very easy to make. I had a bit of trouble finding the corn meal, which I finally found in Holland and Barret under the name “maize flour” for 99p, after spending 3 times as much in Wholefoods the day before for exactly the same.

The Tesco site shows that they carry corn flour but my Tesco had none, same at Waitrose and Marks, so if you can’t find corn meal at your usual supermarket, just try in H&B.


300 fine cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

300 ml unsweetened almond milk

2 tablespoons sunflower oil

300 g carrots, peeled and grated.

40 g chocolate chips

40 g almonds

1 tablespoon of honey.

How to:

1.- Preheat the oven at 190 C. Grease a baking dish of about 20 cm square.

2.- In a bowl mix the cornmeal, salt and baking powder. Add the choco chips and almonds and mix.

3.- In another bowl combine the eggs, milk and oil. Whisk together and then add to the flour mixture. Use a spoon to beat everything together, your batter should be fairly loose.

4.- Add the carrots and mix. It will look like this:


5.- Pour into your greased and floured baking dish and place in the oven. The recipe says to “bake for 35 minutes until risen and lightly coloured”, but I had to leave my cornbread for 1 hour before it was cooked through.

Let it cool over a rack and cut into squares. Enjoy!!




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