Olive Oil Cornbread
I've made a lot of cornbread in my life--vegan, not-vegan, sweet, savoury. I have been working for a long time to find a recipe that is soft, fluffy, not mealy, and works for both sweet and savoury applications. I love the little nuggets of corn folded throughout, they bring a little interested to a humble bread. This recipe uses olive oil and fine polenta and the result is super tender. If you can not safely eat almonds in your home, just omit the almond flour.
1 1/4 cup all-purpose flour (or 1:1 gluten free flour)
1 cup fine instant polenta
1/4 cup almond flour
1 tbs baking powder
1 tsp salt
1/3 cup granulated sugar
1/3 cup olive oil
1 cup non-dairy milk (I use unsweetened almond milk or coconut milk for sweeter versions)
1/2 cup frozen corn
Preheat oven to 400F. Line a 9X12 baking pan with parchment paper and set aside.
Combine all dry ingredients.
In the same bowl, add olive oil and non-dairy milk and mix to combine. Fold in frozen corn, do not over-mix.
Pour batter into the prepared baking pan and bake 20-25 minutes until bread is starting to bubble a little and get golden. A skewer inserted into the centre will come out clean when the bread is ready. Serve with a little vegan butter melted over top.