Buttermilk Corn Bread

This recipe is from my cookbook Healthy Baking. A spectacular gluten free bread that's perfect for a weekend brunch or casual dinner. Serve straight from the cast-iron pan with your choice of sides. I love smashed avocado, caressed with lemon, sea salt and extra virgin avocado oil, poached organic eggs, refried black beans or eggplant simmered in smashed tomato.

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.

Buttermilk Corn Bread Recipe

by Teresa Cutter

INGREDIENTS

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

METHOD

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.

ENJOY.