Roasted Vegetable Cornbread
|Cornmeal/Fine polenta||8 Ounce|
|Baking powder||1 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Buttermilk||10 Fluid Ounce (284 Milliliter, 1 Carton)|
|Eggs||2 , beaten|
|Sunflower margarine||4 Ounce, melted (125 Gram)|
|Canned red pepper||11 3⁄4 Ounce, drained and chopped (340 Gram, 1 Can)|
|Sunblush tomatoes||4 , chopped|
|Grilled marinated aubergine||3 Ounce, drained and chopped (75 Gram)|
|Red onion||1⁄2 Small, finely chopped|
1. Line a 500 g (1 lb) loaf tin with nonstick baking paper.
2. In a large bowl, mix together the commeal, salt, baking powder and bicarbonate of soda. In a large jug, combine the buttermilk, eggs and melted margarine. Make a well in the centre of the dry ingredients, pour in the egg mixture and then stir until well combined.
3. Stir the chopped vegetables into the mixture until evenly distributed. Pour the mixture into the prepared tin and bake in a preheated oven, 200°C (400 F), Gas Mark 6, for 45-50 minutes until a skewer comes out clean when inserted.
4. Leave to cool in the tin. Then turn out on to a wire rack. When cold, wrap securely and refrigerate for up to 3 days. (Alternatively, pre-slice, and then freeze.)