(at time of publication)
- 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
Log In or Sign Up to save this recipe to your shopping list.
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)
Total fat 1g
–Saturated fat 1g
Dietary fibre 1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.