Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 7.20 / $ 0.45 per serve
(at time of publication)
Nutrition Info.(per serve)
- 2 cups cornmeal/fine polenta
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups gluten-free, plain low-fat yoghurt
- 2 eggs
- 1 cup gluten-free creamed sweet corn
- oil spray
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
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.