Makes 16 slices
2 cups cornmeal/fine polenta
3/4 teaspoon salt
2 teaspoons sugar
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1 cup plain natural yoghurt (check it’s GF)
1 cup creamed corn (check it’s GF)
Step 1 Preheat oven to 200 degrees. Place a large cast iron casserole or Pyrex dish in the oven to preheat.
Step 2 In a large bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix together. Add the yoghurt, eggs and creamed corn, whisking together well to combine.
Step 3 Spray the hot casserole thoroughly with oil. Pour the mixture into the casserole. Bake for about 20 minutes; until the cornbread is golden brown and springs back when touched. Cool in the pan, remove and slice into chunks or wedges.