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Yellow Pea ‘Cornbread’ with Lime and Chilli

Yellow Pea ‘Cornbread’ with Lime and Chilli

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Yellow Pea ‘Cornbread’ with Lime and Chilli
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by Amy Oboussier

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

  • 250g Coarse Yellow Pea Flour
  • 100g Yoghurt of your choice
  • 250ml Milk of your choice
  • 2 tsp Baking Powder, gluten-free
  • ½ tsp Salt
  • 2 Jalapenos, fresh or pickled, finely chopped
  • 1 Lime, zested
  • 1 tbsp Butter or Ghee, or vegan equivalant

Method

  1. Combine the pea flour, yoghurt, milk and salt in a bowl and mix until smooth.
  2. Allow to rest for at least an hour or overnight in the fridge.
  3. Preheat your oven to 180C/ Gas Mark 4.
  4. Now add the rest of the ingredients and mix until well combined. You’re looking for the consistency of thick porridge, so add a little water if needed.
  5. Place a heavy-bottomed ovenproof frying pan* over medium heat, and add your butter. When the butter has melted pour in your pea mixture. Spread evenly, transfer to the oven and cook for 20mins until firm and golden brown.
  6. Serve straight away. Leftover ‘cornbread’ can be cut into slices and fried in butter the next day or cut into cubes and roasted in the oven to create croutons.

*if you don’t have an ovenproof frying pan, use a buttered a cake tin


Amy Oboussier
Amy Oboussier

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