Corn Bread

• Prep: 10
• Cook: 25 mins
• Serves: 12

Ingredients

• olive or canola oil spray
• 1/2 cup polenta
• 1/2 cup wholemeal self-raising flour
• 1 cup self-raising flour
• 2 tbs caster sugar
• pepper
• 1/2 cup low-fat natural yoghurt
• 3 eggs
• 420 g can creamed corn
• 3/4 cup reduced-fat milk
• 2 spring onions (including green tops), thinly sliced
• 2 tbs sundried tomato, drained and chopped
• 1/4 cup parsley, roughly chopped

Method

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.

Nutrition information

	per serving	per 100g
Energy	680 kJ	651 kJ
Protein	6 g	6 g
Fat, total	3 g	2 g
— saturated	0.8 g	0.7 g
Carbohydrate	28 g	26 g
— sugars	7 g	7 g
Fibre	3 g	3 g
Sodium	263 mg	252 mg