This cornbread is such a different take on the dry pale cornbread that I've made from time to time through the years and then flagged it. Filled with veges and herbs and moist and tasty- it's a winner and quick and easy to make. Although it probably benefits for the pause to soak of the main ingredients.
1 cup coarse cornmeal
1/2 cup buckwheat semolina
1/3 cup chia seeds
1 cup water
2 tbsp extra virgin olive oil
1 tsp good salt & a grind of black pepper
Mix all the above together and leave to sit for an hour or two (or overnight)
And a little more water if its a bit stodgy. You should be able to move the spoon through it.
Add 1 tsp baking powder
1/2 cup of whole kernel sweet corn
1 cup of chopped cooked broccoli
4 or 5 whole onion weeds chopped with scissors
1/2- 1 cup of other herbs & greens: spinach, kale, parsley, coriander, nasturtium leaves etc- cut up
Pour in to a small cast iron fry pan that you've swirled a tbsp or two of oil in to.
Bake at 180 for 20 to 30 minutes.
You could of course make this in a baking tin.
