Hugh’s carrot cornbread
Method
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Preheat your oven to 200°C / Gas Mark 6. Line a 23cm square baking tin (about 4cm deep) with greaseproof paper.
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In a large bowl, mix the cornmeal, flour, baking powder, and salt. Make a well in the centre.
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In another bowl, whisk together the eggs, yoghurt, milk, and rapeseed oil. Pour this mixture into the well of the dry ingredients and stir until just combined. Don’t overmix—some lumps are fine.
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Fold in the chilli, chives or spring onion, sweetcorn, and grated carrot or parsnip until evenly distributed.
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Pour the batter into the prepared baking tin and bake for about 20 minutes, or until golden and a skewer inserted into the centre comes out clean.
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Remove from the oven and place the tin on a wire rack to cool for a few minutes before cutting into squares.
Ingredients
125g cornmeal or fine polenta (or half fine, half coarse for extra crunch)
125g plain wholemeal flour
3 tsp baking powder
1 tsp fine sea salt
2 medium eggs
150g plain whole-milk yoghurt
150ml whole milk
2 tbsp rapeseed oil
1 chilli, seeds removed and finely diced
A handful of fresh chives or spring onion greens, finely chopped
50g sweetcorn (freshly cooked, defrosted, or tinned)
1 carrot or parsnip, coarsely grated
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