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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
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Method
*if you don’t have an ovenproof frying pan, use a buttered a cake tin |
This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.
A fragrant and floral celebration of summer, this cake is made even more special with the use of quinoa and fava bean flour. These add a subtle nuttiness, light texture, and a boost of plant-based protein, making the sponge both delicious and nourishing. Paired with a creamy elderflower and vanilla filling and topped with fresh raspberries, it’s a showstopper dessert perfect for seasonal gatherings.
