Sweetcorn Bread
12 People
214 Cals
Sweetcorn Bread
12 People
214 Cals
About the recipe
This wholesome corn and polenta bake is perfect served for a weekend brunch with aside of black beans and smashed avocado… or simply with a leafy salad. For dinner serve alongside a minestrone or tomato soup or as a side to home-made baked beans or veggie cassoulet.High in protein, fibre, and calcium to support lean muscle and healthy bones. I’ve added a little honey to the bread batter that enhances the flavour and adds a lovely natural sweetness. I’ve also used quick-cook polenta which is gluten free and creates a lovely texture to the whole bake.
Nutrition Per Serving
214
Calories
10g
Fat
3g
Saturates
7g
Sugars
337mg
Salt
8g
Protein
24g
Carbs
1g
Fibre
Ingredients
Switch measurement units
- 500 g corn kernels
- 4 eggs large organic, free range
- 60 ml olive oil extra virgin
- 250 ml natural yogurt
- 125 ml milk your choice
- ½ teaspoon sea salt
- 2 tablespoons honey raw
- 180 g polenta quick cook, instant
- 2 teaspoons gluten-free baking powder
- 1 bunch chives finely chopped
- 3 spring onions finely sliced
- 60 g cheddar cheese grated
- 125 g ricotta
Method
- PREHEAT your oven to 180°C fan forced.
- COMBINE the corn, eggs, olive oil, yoghurt, milk, salt, honey, polenta, bicarb and baking powder in a mixing bowl.
- FOLD IN the chives, spring onions and cheese.
- SPOON the batter into a lightly oiled 22 cm (9 inch) cast-iron pan, that has been lightly buttered and dusted with polenta.
- TOP WITH ricotta if using.
- BAKE for 45 minutes until cooked through and golden.
- SERVE warm or at room temperature.
Fold through finely diced red capsicum or baby spinach leaves before baking. Serve alongside black beans, fresh limes, Greek yoghurt and smashed avocado. Make into individual muffins and top with ricotta before baking. For a softer fluffier cornbread, use gluten free flour or spelt flour in place of the polenta.
