Yellow Pea ‘Cornbread’ with Lime and Chilli

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

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

Combine the pea flour, yoghurt, milk and salt in a bowl and mix until smooth.
Allow to rest for at least an hour or overnight in the fridge.
Preheat your oven to 180C/ Gas Mark 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.
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.
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

Author

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Quick & Easy Quinoa Salad

Avocado & Black Quinoa Salad

by Tereza Pospíšilová November 20, 2024

This striking protein-rich black quinoa salad from Tereza is makes great use of our black quinoa. Its striking colour and complex flavour make it an excellent accompaniment to any dish.

British Chickpeas Fava Umami Paste Ferments Gluten-free Pulse Flour Pulses Supper Vegetarian

Veggie Sausages with Root Vegetable & Chickpea Mash

by Amy Oboussier November 15, 2024

Enjoy these homemade herby sausages with a generous helping of root vegetable and chickpea mash, served with sauerkraut or kimchi for punchy flavours and gut-boosting benefits.

Asian Dried Peas Flamingo Peas Indian Mustard seed Peas pink peas Supper Vegetarian Walnuts Whole Peas

Braised Tofu, Flamingo Peas, Kale & Walnut Curry

by Josiah Meldrum November 14, 2024

Adapted from an Ottolenghi recipe in the Guardian's Feast supplement - this is an absolute winner and demonstrates a brilliant way with walnuts, as well as our superb pink Flamingo peas.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.