- 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
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.
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