Corn Bread

  • 8 oz polenta/ maize flour
  • 3 oz buckwheat flour
  • 1 tbsp baking powder
  • 1 tbsp dried onion
  • 1 tbsp mixed herbs or italian seasoning
  • 1/4 pint nut milk (almond, sunflower etc)
  • 1 small can sweetcorn or 1 cob of fresh corn
  • 1 tbsp olive or coconut oil

Put everything into a food processor and process it until smooth. The mixture should be quite runny, then pour into a loaf tin. Add more water as necessary. Place into the middle of the oven. It is cooked when firm to the touch.

Squash and Carrot Dip makes a good accompaniment to the corn bread.