My love for all things carby & salty brought me to experiment with baking different kind of breads. Last week I got my own sourdough starter and I’m obsessed with looking at bread making videos and reading recipes for this. Until I will start making my own sourdough bread, I would like to share with you peas & corn bread. It’s basically a vegan cornbread with peas. Why peas? Because I misscalculated how much corn I need. The result? A delicious, filling and something I snacked on for days.

If you want to try baking a different kind of bread, check out my Wholewheat Focaccia recipe.

Let me know what you think about the recipe and tag me (@diana_sutac) on Instagram if you’re trying it.

With gratitude,

D.

Peas & Corn Bread

Instructions:

1. Preheat the oven to 180 degrees C (fan). Place baking paper into a baking tin.

2. Place the corn into a food processor and pulse until it crumbles.

3. Mix together the crumbled corn with the peas and the beans. Add the plant-based milk and stir well. Continue adding the oil and apple cider vinegar and mix well.

4. Add the flour, polenta flour, corn flour, baking soda and bicarbonate of soda and give it all a final mix.

5. Place the mixture into the lined baking tray.

6. Bake in the oven for 40-50min. After 40min, try and see if the cornbread is ready by testing it with a knife. If the mixture still holds on the knife, place the bread back in the oven for 5min.

Ingredients:

• 400gr frozen or tinned corn

• 300gr frozen or tinned peas

• 300gr beans (about a can; I used kidney beans)

• 500ml plant-based milk

• 150ml olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon chopped herbs (I used parsley)

• 100gr flour (I used a plain one)

• 350gr polenta flour

• 1 tablespoon corn flour

• 1 teaspoon baking powder

• 2 teaspoons bicarbonate of soda.