Cornbread Wedges
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A fairly quick and easy cornbread recipe, original BBC Good Food recipe used milk and eggs but can easily be made vegan as we did for this meal.
You’ll need mixing bowl, jug, baking tin
Serves 6 people.
Ingredients (when in italics available from the van)
225g polenta (57p)
140g plain flour (we used wholemeal which is why ours looks a little dark in the image)
1 tbsp sugar (approx 3p)
2 tsp baking powder (approx 7p)
1 ½ tsp salt (approx 10p)
565ml buttermilk ( or milk (dairy or non) with a squeeze of lemon juice)
2 eggs (or chia/flax egg)
Total cost from Incredible Bulk approx 77p / 13p pp
Method:
Heat oven to 230 C.
Meanwhile tip all the dry ingredients into a large mixing bowl.
Beat together the buttermilk and eggs in a separate bowl.
Pour over the dry ingredients and mix together until just combined and you have a loose batter.
Pour the batter into a greased/lined baking tin and smooth the top with a knife. Bake for 25-35 mins until golden and a skewer inserted in the centre comes out clean.
Cool in the pan for 10 mins, then turn out, cut into wedges and serve.
Zero Waste Tips
If you make too much its good to freeze for upto 1 month.
Using home made oat/nut milk is the best way to avoid packaging, or find a milk refill station.