cornbread

ingredients

      1/2 cup olive/sunflower oil

      (heated and steeped with basil)

      1/2 cup polenta     

      1 cup fine semolina

      1/2 cup all-purpose flour

      1 1/4 tsp baking powder

      1/4 tsp baking soda

      1 cup plantmilk

      3/4 cup (cane) sugar

      pinch of salt

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preheat the oven at 180ºC

heat the oil and steep it with a handful of basil (stems and leaves)

mix the dry ingredients

add the milk to the oil and stir through the dry ingredients

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you can pour the batter into a oiled cast iron pan or in a cake tin

bake for ±30 minutes, or until golden brown on top

poke the cornbread with a knife, it should come out clean

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