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Corn bread


corn bread - recipe image
Serves:
>6
Time:
1 hr 5 min



This recipe makes one small loaf or 12 muffins, for a bit of a twist try adding chopped sun-dried tomatoes


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Each serving contains:

MED
SALT
0.6g

LOW
SUGAR
1.3g

HIGH
SAT
4.4g

MED
FAT
7.9g


Contains allergens Vegetarian

Ingredients

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  • 100g plain white flour
  • 1 tbsp baking powder
  • 100g polenta (corn meal)
  • 75g Parmesan cheese, grated
  • 300ml milk
  • 2 eggs, beaten
  • 50g butter, melted

Method

  1. Preheat the oven to 200°C gas mark 6. Grease a 900g loaf tin or muffin tin and line it with greaseproof paper.

  2. Mix the dry ingredients, including the cheese, in a mixing bowl. Make a well in the centre and pour the milk, eggs and melted butter into the well and mix well, it will be quite runny.

  3. Pour the mixture into the prepared loaf tin. Bake for 50 minutes, or 10-12 minutes for muffins, until they have risen and are lightly browned.



Other options

Hot tips: Bake as soon as the mixture is made because the baking powder starts to work when the liquid is added.

Nutritional information

(Suitable for vegetarians if using vegetarian parmesan)
Nutrient Per 100g Per 54g portion
Energy262 kcal (1102 kJ)148 kcal (620 kJ)
Protein 10.5g 5.9g
Carbohydrate 24.9g 14.0g
(of which sugars) 2.3g 1.3g
Fat 14.0g 7.9g
(of which saturates) 7.8g 4.4g
Fibre 0.5g 0.3g
Sodium 0.45g 0.25g
Salt 1.1g 0.6g


Allergy advice

Contains: milk, wheat (gluten), egg


Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.