Corn Bread
Prep: 10 min
Cook: 25 min
Servings: 12
A quick, golden bread that will leave you wanting more.


  • olive or canola oil spray
  • 1/2 cup polenta
  • 1/2 cup wholemeal self-raising flour
  • 1 cup self-raising flour
  • 2 tbs caster sugar
  • pepper
  • 1/2 cup low-fat natural yoghurt
  • 3 eggs
  • 420 g can creamed corn
  • 3/4 cup reduced-fat milk
  • 2 spring onions (including green tops), thinly sliced
  • 2 tbs sundried tomato, drained and chopped
  • 1/4 cup parsley, roughly chopped


1. Preheat oven to 200 ºC (180ºC fan-forced).
2. Spray a 12-cup capacity muffin pan with oil.
3. Combine dry ingredients and mix well.
4. Add the rest of the ingredients and mix gently until just combined.
5. Pour into greased muffin tray.
6. 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 Mexican twist.

Serving Suggestion:

Serve with soup, chilli or eggs

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 680 kJ 651 kJ
163 Cal 156 Cal
Protein 6 g 6 g
Fat, total 3 g 2 g
— saturated 0.8 g 0.7 g
Carbohydrate 28 g 26 g
— sugars 7 g 7 g
Sodium 263 mg 252 mg
Fibre 3 g 3 g

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Comments (2)

  • Avatar

    This corn bread is so tasty and simple to make. I made it in a loaf pan and it took about twice as long to cook through. And I also added red capsicum. A toasted slice made a great accompaniment to a bowl of soup in the cold weather.
    Posted on: 31 Jul 17

  • Avatar

    My friend Cassie introduced me to cornbread and this is an awesome healthy version. I've played around with a lot of different combinations- it's foolproof!
    Anne Finch
    Posted on: 18 Dec 13

Rating (2 ratings)