BUTTERMILK CORN BREAD
By Teresa Cutter
What's great about it
You can also add other ingredients before baking such as wilted chopped silverbeet or spinach and even make them dairy free by using dairy free milk or yoghurt in place of the buttermilk and using a spoonful of nutritional yeast in place of the cheese. These are also wonderful baked as individual muffins and topped with Persian feta before baking.
500 g (16 oz) sweet corn kernels
2 organic eggs
1 teaspoon sea salt
80 ml (2 3/4 fl oz/ 1/3 cup) extra virgin avocado or olive oil
300 ml (10 fl oz) buttermilk or natural yoghurt
180 g (6 1/4 oz) quick cook polenta
2 tablespoons gluten free cornflour or ground flaxseeds
1/2 teaspoon baking soda
1 bunch chopped chives
1 bunch chopped parsley
2 generous handfuls grated parmesan or cheddar cheese
PREHEAT your oven to 180°C fan forced.
PLACE sweet corn into your food processor and process until roughly chopped.
TRANSFER the sweet corn into a mixing bowl and add the eggs, salt, olive oil, buttermilk, polenta, cornflour, baking soda, chives, parsley and parmesan.
HEAT a lightly oiled 25 cm (10 inches) cast iron pan over a high heat then pour in the corn bread mix. Top with extra cheese if desired.
TRANSFER into a hot oven.
BAKE for 45 minutes until golden.
SERVE warm or at room temperature straight from the pan.
Notes and Inspiration
Serve with your choice of sides such as smashed avocado., black beans, wilted spinach, tomato, poached eggs or a nourishing bowl of plant-based soup.