CORNBREAD

I prepare alot of soups throughout the seasons of the year . Cornbread is just the companion that goes along with soup and salads . preheat your oven to 180 deg C . Spray / grease a 24 cm square cake pan . Now place 3/4 cup of quinoa flour in a large bowl along with 1/2 cup of quinoa flakes , 1 cup of polenta , 1 tbs of brown sugar , 1 tsp of bicarbonate of soda and 1/2 tsp - 1 tsp of chilli flakes . Mix well . Stir in 4 finely chopped spring onions ( green part only ) and 1 cup of frozen whole kernal corn . Season with cracked black pepper . In a separate bowl mix together 1 and 1/4 cups of buttermilk ... ( to make buttermilk add 1 tbs od vinegar to 1 cup of milk .... so add 1 tbs and 1 tsp of vinegar to 1 and 1/4 cups of milk ) . Mix the buttermilk with 3 lightly beaten eggs and 80 ml of rice bran / canola oil . Now pour the mixed batter into te prepared pan and bake for 25 minutes or until golden and a skewer inserted comes out clean . I always have cornbread on hand in The manor .