Cornbread for breakfast
I often get asked by exhausted and slightly fed-up parents what they should serve their kids for breakfast. I find it so hard to answer that, as my children have had spinach soup, dhal and left-over stew for breakfast… but how do you compress your entire food philosophy into an answer to the simple question: “What’s for breakfast?” The way I’ve explained it to my family is that ANYthing that breaks the fast in the morning qualifies, and if you look at the myriad of breakfasts served around the globe every day, there really are no rules.
A well-balanced meal is your best bet, whatever you choose to serve. In other words it contains enough protein to keep you full for a few hours and prevent cravings, enough carbohydrates to get you going, and enough healthy fat to slow down the absorption of glucose in the bloodstream, providing satiation while helping to avoid major insulin spikes.
This cornbread is a delicious alternative to boxed cereal or toast when served with avocado, chilli jam and eggs, or these delicious homemade baked beans on the savoury version, or nut butter and honey on the blueberry version. It’s easy to prepare the batter the night before – remember to add the baking soda and baking powder only just before baking! – and needs only 20 – 25 minutes or so in a hot oven. There are so many versions of recipes for cornbread, but I have played around for a long time with the proportions and this is one of my favourite end results. Now, this cornbread is certainly not only a breakfast food in our house (in fact, I most often make it as a side dish when we have friends over for a BBQ), so hopefully you will get a chance to try it out soon, morning, noon or night!
Makes two 8” or 20cm skillet cornbreads, or one large bread
230 – 250g (about 1 1/4 cup) cornmeal or polenta bramata (the exact amount depends on how coarsely the cornmeal is ground and the water content of the coconut milk – you are aiming for a wet, but not runny, mixture)
120g (about 1 cup) wholemeal spelt flour (you can also use your favourite gluten-free flour, although the bread won’t be as crispy)
20g (about 2 tablespoons) coconut palm sugar (or use muscovado)
1/2 teaspoon salt
1 tsp baking powder
1/2 tsp baking soda
1 x 400g can coconut milk (full fat and preferably organic)
3 eggs, lightly whisked
15ml (1 tablespoons) apple cider vinegar
- Preheat oven to 200°C.
- Combine the polenta, flour, sugar, salt, baking powder and baking soda in a medium bowl and set aside.
- Place the can of coconut milk in a small heatproof bowl and cover with hot water from the tap for a couple of minutes (this will not be necessary if you live in a hot country!).
- Pour the coconut milk and vinegar into the beaten eggs in a thin stream, constantly whisking.
- Pour the liquid ingredients into the dry ingredients, whisking as you do so.
- Heat some coconut oil in a cast iron skillet(s) or other pan with a heavy base on the hob until hot (but not smoking). Or if you are using a small roasting tin / baking sheet with a heavy bottom, heat it in the oven with the oil.
- Scrape the cornbread mixture into the hot pan(s) and bake for 20 – 25 minutes or until browned on top and the centre springs back when lightly pressed.
- Remove from the oven and allow to cool for a few minutes before turning out and serving hot. (You could also re-heat the bread in a medium hot oven the next day.)
- For a savoury version, add caramelised onions, corn kernels (about 1 1/2 cups of fresh or frozen), chilli flakes and chopped coriander to the batter before baking and scatter some sliced spring onions on top. For a sweet version add a punnet of blueberries and vanilla powder to the batter, then sprinkle some brown sugar on top before baking.