Corn bread.jpeg
Serves: 10
Prep: 15 minutes
Cook: 30 minutes

3/4 cup cornmeal/polenta

142 g 4 oz

1 1/2 cups gluten free flour

225 g 8 oz

1 tbs baking powder

1/3 cup white sugar

70 g 2.5 oz

1 cup creamed corn

270 g 9.5 oz

125g melted butter, cooled slightly

125 g 4.4 oz

2 eggs, lightly whisked

3/4 cup lactose-free milk

190 g 6.7 oz


  1. Preheat the oven to 200°C/425 (°F) and grease a 9 inch baking pan with cooking spray or baking paper.

  2. Mix together the polenta, gluten free flour, baking powder, white sugar and salt in a large bowl.

  3. In a separate smaller bowl, mix together the creamed corn, melted butter, whisked eggs and lactose-free milk.

  4. Pour the wet batter into the dry ingredients and mix until combined.

  5. Pour the batter into the prepared tray and bake for 25-30 minutes or until the middle comes out clean.

  6. Cool for 10 minutes and serve.

Nutrition Information (per serve)
Energy 1216 Kj / 291 cal
Protein 4.60g
Carbohydrates 39.50g
Sugar 9.80g
Total Fat 12.40g
Saturated Fat 7.50g
Fibre 1.60g
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