A moist and flavourful cornbread made with sweet corn kernels, Greek yogurt, and a mix of cheeses, baked in a cast-iron pan. Enjoy it as a warming side, or try adding diced red capsicum or spinach for extra colour.
Serve with black beans, lime, yogurt, and avocado, or make into individual muffins for a variation.
Recipe by advocate, Teresa Cutter - The Healthy Chef.
Ingredients 15
500 g sweet corn kernels
3 eggs, large, organic
80 ml extra-virgin olive oil
250 ml natural Greek yogurt
125 ml milk, of your choice
Pinch sea salt
2 tbsp raw honey
200 g quick-cook polenta, plus extra for dusting
1⁄2 tsp bicarbonate of soda
5 g gluten-free baking powder
1 bunch chives, finely chopped
2 spring onions, finely sliced
90 g cheddar cheese, grated
125 g ricotta cheese, optional
butter, for greasing the pan
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Method 8
Preheat your oven to 180°C (350°F) fan-forced.
Combine the , , , , , , , , , and in a mixing bowl.
Fold in the , , and .
Grease a 22 cm (9 inch) cast-iron pan with butter and dust with extra . Spoon the batter into the prepared pan.
Top with , if using.
Bake for 45 minutes, or until cooked through and golden.
Serve warm or at room temperature.
Enjoy!
