One-Pan Chilli Cornbread

A smokey three-bean chilli topped with fluffy cornbread. This is the ultimate comfort food.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a little vegetable oil in an ovenproof pan on a medium heat. Add the onion, garlic and chilli and fry for 8–10 minutes, stirring frequently.

   
2. 2

   Add the smoked paprika, cumin, cayenne and mixed herbs to the pan and fry for a further 2 minutes.

   
3. 3

   Add the beans, tinned tomatoes, sugar, tomato purée, a generous pinch of salt and 180ml (6.1fl oz) of water. Stir to combine, bring to the boil, then leave to simmer for 10–15 minutes, stirring frequently.

   
4. 4

   Meanwhile, to prepare the cornbread, put the soya milk into a jug and stir in the apple cider vinegar. Combine the cornmeal, flour, baking powder, sugar and 1/2 teaspoon of salt in a mixing bowl. Pour in the soya milk mixture and vegetable oil and stir to combine. Finally add the sweetcorn and stir. 

   
5. 5

   Preheat the oven to 190°C fan / 400°F.

   
6. 6

   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.

   
7. 7

   To finish, sprinkle with chopped coriander and serve with a spoonful of vegan plain yoghurt.