Homemade Flatbreads

Ingredients

  • 250 g cornmeal
  • 250 g plain flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • Olive oil

Directions

  1. Mix the cornmeal, flour and a good pinch of sea salt in a large bowl. Stir the yeast into 275ml of warm water, then add to the bowl and mix to form a pliable sticky dough, adding a splash more water, if needed.
  2. On a clean flour-dusted surface, divide into 6 balls, then flatten each into a 10cm round, pushing your fingers into the top to give you a ripple effect. Place on a lightly oiled tray, cover with a clean damp tea towel and leave to prove for 45 minutes.
  3. Working in batches, drizzle a little oil into a large non-stick frying pan on a medium heat. Once hot, cook a few dough rounds for 2 to 3 minutes on each side, or until golden and perfectly charred, then repeat, topping up the oil between batches, if needed.

Sweet Corn Bread

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Schlotsky’s Bread

Ingredients

  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
  • 3/4 cup warm milk (110 degrees F/45 degrees C)
  • 1/2 teaspoon salt
  • 2 1/2 cups bread flour
  • 2 tablespoons cornmeal

Baked Sweet Potato and Tempeh Empanadas

Ingredients

DOUGH
  • One 1-pound sweet potato
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup fine cornmeal
  • 1/4 teaspoon kosher salt
  • 2 tablespoons coconut oil, at room temperature
FILLING
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • One 8-ounce package tempeh, crumbled
  • 3 garlic cloves, minced
  • 1 tablespoon cumin seeds
  • 1 cup tomato puree
  • 2 tablespoons water
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1 teaspoon dried oregano
  • Kosher salt

Cowboy Corn Bread

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13×9-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Skillet Herb Bread

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugarsugar
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1-1/2 cups yellow cornmeal
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 jar (2 ounces) chopped pimientos, drained
  • 3 large eggs, beaten
  • 1-1/2 cups fat-free milk
  • 1/3 cup vegetable oil

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, salt, sage and thyme. Combine cornmeal, celery, onion and pimientos; add to dry ingredients and mix well. Add eggs, milk and oil; stir just until moistened. Pour into a greased 10- or 11-in. ovenproof skillet. Bake at 400° for 35-45 minutes or until bread tests done. Serve warm.

Brown Butter Pineapple Corn Muffins

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup chopped dried sweetened pineapple
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.
  2. Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
  3. Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
  4. Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
  5. Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Tips: You can replace the dried sweetened pineapple with unsweetened pineapple in this recipe by adding 1/2 cup sugar to the melted butter and pineapple.