The last time I had cornbread..I actually can’t remember when it was but it would have been one of these mini breads…and it’s clearly been far too long. The other day I suddenly had a flashback to Angela’s flat skillet cornbread which of course ignited an intense craving and I simply had to have it.
It was all I ever dreamed and more. Crisp on the outside, sweet, sort of sticky and crumbly and a little more bread and doughy like in the middle. Yum!
The bread went perfectly well with the blackbean soup which to my surprise was pretty sensational itself! I knew it wouldn’t taste bad but I hadn’t anticipated it would taste so amazing. There were so few ingredients and I whipped it up without even tasting it, sticking it in a tub for transporting to work for lunch.
When I finally got around to digging in it was one of those gasping moments, lots of “umming” and “awwing” ensued. It was a battle to pace myself.
Usually it’s a no brainer when it comes to soup and bread…the bread always gets saved until the end for wiping the bowl clean. It was pretty much 50/50 on this occasion…bite for bite…in the end the soup won the race but it was a “photo finish”
Topped of with fresh chilled diced tomato, spring onion and a pinch full of fresh coriander. As per usual I had a spoonful, or three, before I gave it a blast of heat and I can honestly say it was more than merely edible cold, in fact had the sun been shining I would have stayed clear of the microwave altogether; I was just in need to a little warming up.
A squeeze of fresh lime finished it off beautifully!
The cornbread was quite the success. I need more of this in my life. I can see a slice or two smeared with peanut butter being a fantastic snack…or crumbled in an overnight oats parfait….another ingenious idea from Angela!
What’s your favourite way to enjoy cornbread?
Blackbean Soup and Skillet Cornbread (cornbread adapted from Oh she glows)
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 1/2 a can of cooked blackbeans (approx. 250g/9oz)
- 1/2 small red onion finely diced
- 1 tsp olive oil
- 1/2 medium bell pepper finely diced
- 1/2 tsp coriander
- 1/4-1/2 tsp chili powder
- 1/4 tsp cinnamon
- 2 tsp maple syrup
- 1/2 tsp cumin
- 1 clove of garlic minced
- 250ml (1 cup) vegetable stock
- 2-3 tbsp Passata
- 1 small chipotle pepper finely diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp diced tomato
- 1 tbsp diced spring onion
- 1/2 tbsp fresh coriander
- 2 tbsp cornmeal
- 2 1/2 tbsp wholegrain spelt flour
- 1/4 cup + 2 tbsp water
- 1/2 tbsp maple syrup
- 1/4 tbsp olive oil + 1 tsp to oil pan
- Add onion, garlic and olive oil to a pan and cook for 3-5 minutes. Add in spices and cook for a further 2-3 minutes.
- Next in is the red pepper. Cook for a further 3-5 minutes before adding in blackbeans, chipotle and vegetable stock.
- Bring to the boil, cover and simmer for 12-15 minutes. Remove from the heat. Season with salt and pepper, stir in maple syrup and Passata, and blitz using a hand blender, leaving it a bit on the chunky side!
- Return to the heat and simmer for a couple of minutes to heat through. Serve topped with diced tomato, spring onion and fresh coriander.
- Preheat grill. Place a small skillet underneath to heat (approx. 7 inches).
- Whisk together all ingredients in a jug.
- Place in the microwave on high for 45 seconds.
- Remove and stir until no lumps remain before heating for a further 20 seconds.
- Stir once more until smooth.
- Place oil in skillet, wiping around the surface using a piece of kitchen paper being careful not to burn yourself!
- Pour mixture into hot skillet, spread evenly using the back of a spoon. Place skillet under preheated grilled and cook for 7-8 minutes or until browned and crisp around the edges.
- Remove and flip over. Return to cook for a further 2-3 minutes on the other side.
- Slice in to 6 triangles to serve.