Broccoli Corn Bread
Contributed by
Jody Vassallo
Serves
4
Time
Prep: 10 mins, Cook: 25-50 mins
A gluten free, vegan friendly corn bread recipe. Full of flavour and a perfect side to soups, broths and stews. From the book 'The Yogic kitchen' by Jody Vassallo.
Method
- Preheat the oven to 180°C. Grease and line the base and sides of 4 small loaf tins or a 20 x 10 cm loaf tin with baking paper.
- Put the corn and 2 cups of water in a blender and blend until almost smooth. Transfer to a bowl, add the broccoli, salt, nutritional yeast, oil and polenta and mix well. Pour into the prepared tin and top with the sliced onion and broccolini tips.
- Bake for 20–25 minutes for the small loaves or 50 minutes for the large loaf tin, until a skewer inserted in the centre comes out clean. Stand in the tin for 10 minutes, then turn out onto a wire rack. Thickly slice and serve warm or cold.
- Warm slices in the toaster or in a preheated oven.
