Corn bread

Author: Niki Bezzant - Founding Editor

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Serves: 16 (makes 16 slices)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 cups cornmeal/fine polenta

¾ teaspoon salt

2 teaspoons sugar

2 teaspoons gluten-free baking powder

½ teaspoon baking soda

1 ½ cups gluten-free, plain low-fat yoghurt

2 eggs

1 cup gluten-free creamed sweet corn

spray oil

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Instructions

1 Preheat oven to 200ºC. Place a large cast iron casserole or Pyrex dish in oven to preheat.

2 In a large bowl combine dry ingredients. Add yoghurt, eggs and corn. Whisk to combine.

3 Spray preheated casserole thoroughly with oil. Pour mixture into casserole. Bake for about 20 minutes until corn bread is golden brown and springs back when touched. Cool in pan then remove and slice in chunks or wedges.

Nutrition Info (per serve)

Calories 48cal

Kilojoules 200kJ

Protein 3g

Total fat 1g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 4g

Dietary fibre 1g

Sodium 260mg

Calcium 40mg

Iron 0.00mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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