Hugh's carrot cornbread
Makes 12 pieces
125g cornmeal or fine polenta (or use half fine and half coarse polenta for a crunchier texture)
125g plain wholemeal flour
3 tsp baking powder
1 tsp fine sea salt
2 medium eggs
150g plain whole-milk yoghurt
150ml whole milk
2 tbsp rapeseed oil
1 chilli, seeds removed and finely diced
A handful of fresh chives or spring onion greens, finely chopped
50g sweetcorn (freshly cooked kernals, defrosted from frozen, or tinned)
1 carrot or parsnip, coarsely grated
Line a 23cm square baking tin, about 4cm deep, with greaseproof paper.
In a large bowl, mix together the cornmeal, flour, baking powder and salt. Make a well in the middle.
Whisk together the eggs, yoghurt, milk and rapeseed oil. Pour into the well in the dry ingredients and stir until everything is just combined. don’t overmix; a few lumps in the batter are fine.
Fold in the chilli, chives or spring onion, sweetcorn and grated carrot or parsnip until mixed through.
Pour the batter into the lined baking tin and place in an oven preheated to 200°C/Gas mark 6. Bake for about 20 minutes, until the cornbread is golden until golden and a skewer comes out clean. Place the tin on a wire rack to cool for a few minutes before cutting the bread into squares.
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