by Amy Oboussier March 27, 2023
Cornbread is a staple of the American South, traditionally made with cornmeal, lard, buttermilk and sugar and served with BBQ, chilli or soup. |
Here we have created a Hodmedods interpretation with our new Coarse Pea Flour. While developing this recipe I gave some to an American friend who was equal parts unimpressed and confused. So I feel the need to preface the recipe by saying although pea flour and cornmeal look similar, they have quite different flavour profiles, so this isn't strictly cornbread and might not be one for cornbread purists. Where cornbread is quite sweet, pea bread is satisfying savoury and hearty.
Pea bread is easy, quick and cheap to make, perfect for week-night dinners and packed lunches and as an added bonus it’s high in protein, fibre and gluten free. It would work perfectly with our recipes for Slow Cooker Bean & Pea Chilli or any of our soups.
This recipe can be easily adapted for different flavours; try adding cheese or fresh herbs. This works equally well with Coarse Green Pea Flour.
Serves 6
Ingredients
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Method
*if you don’t have an ovenproof frying pan, use a buttered a cake tin |
Comments will be approved before showing up.
by Lucy Williamson February 14, 2025
Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.
by Vicky Jones February 12, 2025
A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.
by Vicky Jones February 12, 2025
This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.
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Amy Oboussier
Author