Ingredients

• 280g tinned sweet corn
• 225 ml almond milk
• 75 ml extra virgin olive oil
• ½ tbsp apple cider vinegar
• 13g fresh coriander, chopped
• ½ tin black beans, drained and rinsed
• 1 chilli finely, chopped
• 1 tsp sea salt flakes
• Pinch of pepper

Method

– Place 3/4 of the sweet corn in a food processor and pulse until smooth. Once smooth, mix together with the rest of the whole sweet corn kernels.
– Place all the dry ingredients in a large mixing bowl and stir well. Once mixed, add the almond milk coma oil and cider vinegar and give everything another really good stir until well combined.
– Add the coriander, black beans, chilli, salt, pepper and sweet corn giving it all one final mix.
– Line the Remoska with Greaseproof paper, so there is enough to also enable the cornbread to be taken out etc.
– Once a mixture has come together, pour into the Remoska and bake for 50 minutes uncovered, then cover and cook for a further 10 minutes. – – Test the cornbread by inserting a knife; it should come out clean.  If not, then cook for another 5 minutes.
– Cool slightly and enjoy.  Better taste and slightly less crumbly when cold/next day.  To store, wrap in the greaseproof paper and place in an airtight container.