- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
*if you don’t have an ovenproof frying pan, use a buttered a cake tin |
This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy.
Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
