Low-Fat Cornbread

Strange Bake 

This bake is a bit of a strange one.  The texture is all funny and mushy.  It is possibly the strangest cornbread recipe I have ever come across. Did I like it?  Yes I did.  Did it taste great with a thick pumpkin soup?  Bingo!

This recipe was taken from The Good Housekeeping Magazine (January 2013).

Ingredients:

100g plain flour, 100g quick cook polenta, 1 tbsp caster sugar, 1/2 tsp bicarbonate of soda, 1 medium egg, 175g low – fat natural yoghurt.

Method:

1. Pre heat the oven to 180 degrees C.
2. Line a loaf tin with baking parchment.
3. Measure the flour, polenta, sugar and soda into a large bowl.
4. Add the salt.
5. In a separate jug whisk together the egg and yoghurt.
6. Add the dry ingredients and whisk until combined.
7. Bake for 25 minutes until the top is golden brown.

Corn Spoonbread

After Church Food

Sundays for me are all about praising the lord, counting my blessings and eating real good food.  Corn is Sunday food.  You can not have a perfect Sunday dinner without corn it is like a roast dinner without roast potatoes.  There is no point.  Here is a corn side dish which is really easy and delicious alongside a variety of dishes.

This recipe was adapted from Helen Aitken’s The Really Useful Ultimate Student Vegetarian Cookbook (Murdoch Books 2008).

Ingredients:

125g creme fraiche, 1 egg (beaten), parmesan cheese (grated), 15g self- raising flour,  200g drained tinned sweetcorn, 1 tsp cayenne pepper, salt and pepper, butter.

Method:

1. Combine the fraiche, egg, 15g parmesan cheese and flour in a large bowl.
2. Fold in the sweetcorn and cayenne pepper and add a dash of salt and pepper.
3. Spoon into an oven proof dish.
4. Bake for 30 minutes at 190 degrees C.