One-Pan Chilli Cornbread

Method

1. Heat a little vegetable oil in an oven-proof pan on a medium heat. While the oil heats up, peel and slice the onion and garlic and finely slice the chilli. Then add them all to the pan and fry for 8-10 minutes, stirring frequently.
2. Add the smoked paprika, cumin, cayenne and mixed herbs to the pan and fry for a further 2 minutes.
3. Drain and rinse the beans and add them to the pan along with the tinned tomatoes, sugar, tomato puree, a generous pinch of salt and 180ml / 6.1fl.oz water. Stir to combine, bring to the boil then leave to simmer for 10-15 minutes, stirring frequently.
4. Meanwhile to prepare the cornbread transfer the soya milk to a jug and stir in the apple cider vinegar. Then combine the cornmeal, flour, baking powder, sugar and ½ tsp salt in a mixing bowl. Pour in the soya milk from earlier and vegetable oil and stir to combine Finally add the sweetcorn and stir. Then preheat the oven to 190°C / 356°F fan.
5. Pour the cornbread mixture over the chilli and spread it out evenly then bake for 30-35 minutes or until the cornbread is golden brown.
6. To finish, roughly chop a few coriander leaves and sprinkle them over each serving along with a spoonful of plain vegan yoghurt.