Healthy living

Corn bread

Cooking time: 25 minutes

Makes: 12 muffins or 1 loaf


  • olive or canola oil spray
  • 1/2 cup polenta
  • 1/2 cup wholemeal self-raising flour
  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • freshly ground black pepper, to taste
  • 1/2 cup low-fat plain yoghurt
  • 3 eggs
  • 420g can creamed corn
  • 3/4 cup low fat milk
  • 2 spring onions (including green tops), finely sliced
  • 2 tablespoons sundried tomatoes, drained of oil, finely chopped
  • 1/4 cup parsley, roughly chopped


1. Preheat oven to 200 °C (180 °C fan-forced). 

2. Spray a 12-cup capacity muffin pan with oil.

3. Combine dry ingredients and mix well. Add the rest of the ingredients and mix gently until just combined. 

4. Pour into greased muffin tray. Bake 20–25 min or until a skewer poked into the centre of a muffin comes out clean.


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.


  • Replace the spring onion, sundried tomatoes and parsley with smokey paprika, char-grilled corn and red onion for a loaf to accompany a Mexican bean chilli.

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