corn bread featured
  • olive or canola oil spray
  • ½ cup polenta
  • ½ cup wholemeal self-raising flour
  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • freshly ground or cracked black pepper, to taste
  • ½ cup low-fat natural yoghurt
  • 3 eggs
  • 420g can creamed corn
  • ¾ cup low fat milk
  • 2 spring onions (including green tops), thinly sliced
  • 2 tablespoons sundried tomatoes, drained of oil and finely chopped
  • ¼ cup parsley, roughly chopped
  1. Preheat oven to 200 ºC (180ºC fan-forced).
  2. Spray a 12-cup capacity muffin pan with oil.
  3. Combine dry ingredients and mix well.
  4. Add the rest of the ingredients and mix gently until just combined.
  5. Pour into greased muffin tray.
  6. Bake 20 -25 min or until a skewer poked into the centre of a muffin comes out clean.

Hint

This recipe works well in all different shapes and sizes. Try a mini-muffin pan, a loaf tin or a lamington tray, but be aware that smaller muffins will cook quicker.

Alternatives

  • Replace the spring onion, sundried tomatoes and parsley with smokey paprika, char-grilled corn and red onion.

Storage Suggestions

  • Corn bread can be individually wrapped and frozen for up to 4 months.

Equipment List

  • muffin tray
  • mixing bowl
  • stirring spoon
  • skewer

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.