Serves = 10
¾ cup polenta (yellow cornmeal)
1 ½ cups wholemeal self-raising flour
1 teaspoon of baking powder
¼ cup honey
1 can of canned creamed corn (no added salt if available)
½ cup olive oil
2 eggs
¾ cup reduced fat milk
Back to Recipes
Cornbread
This cornbread is a warm hug in a baking dish - made with pantry staples like polenta, creamed corn, olive oil, and honey, it’s a heart-smart twist on a classic.
50
mins
8
ingredients
$0.64
/ person
Gear
Ingredients
It’s this easy
- Preheat oven to 190°C.
- Lightly grease a baking dish
- In a large bowl, mix together the polenta, flour, and baking powder.
- In a separate bowl, mix together the creamed corn, olive oil, honey, eggs and milk.
- Pour the wet mixture into the dry mixture. Stir gently until just combined, try not to overmix.
- Pour the batter into the prepared dish and smooth the top
- Bake for 25-30 minutes, or until the top is golden, and a skewer inserted into the centre comes out clean
- Let cool in the pan for 15 minutes, slice and serve warm
Tweaks
- Serve warm with a drizzle of honey or pair with our Curried Pumpkin Soup, Savoury Baked Beans or scrambled eggs for a balanced meal
- No creamed corn? Blend canned corn with a splash of milk to make your own.
- Want muffins? Divide batter into a greased muffin tray and bake for 15–20 mins.
- Add-ins: Try adding chopped spring onion, grated zucchini, or a pinch of smoked paprika to your batter for extra flavour.
- Toast leftovers and top with avocado or cottage cheese for a great savoury snack
Notes
Serves = 10
Nutrition information (per serve),
- Energy (1235kJ)
- Protein (6g)
- Total Fat (13.5g)
- Saturated Fat (2.3g)
- Carbohydrate (35.6g), (Starch (27.7g), Sugars (7.9g), Added sugars (1g), Free Sugars (5.7g))
- Dietary Fibre (4.2g)
- Sodium (320mg)
- Calcium (44.7mg)
- Iron (0.96mg)
