Recipes

Waste cheese and mushroom cornbread

A hearty, savoury cornbread that creatively uses leftover cheese, mushrooms, and other pantry staples. Perfect as a snack or side dish!

Ingredients

Method

Blend some of the yoghurt, milk, mushrooms, and cheese together until coarse but not completely smooth.
Combine the blended mixture with the remaining wet ingredients (yoghurt, eggs, butter, and milk).
In a separate bowl, mix the dry ingredients (cornmeal, nutritional yeast, bicarbonate of soda, and baking powder).
Gradually stir the wet mixture into the dry ingredients. Mix until just combined—avoid overmixing to maintain a light texture.
Pour the batter into mini muffin moulds or a greased gastro tray.
Sprinkle the quinoa over the top for added texture.
For mini muffins: Bake at 190°C for 15 minutes.
For a gastro tray: Bake at 180°C for 25 minutes.
The cornbread should be dark brown on top, and a knife inserted into the center should come out clean.