Mexican Corn Bread

Mexican Corn Bread

This is the perfect accompaniment to your favourite spicy Mexican dish or just as delicious served on its own as either a side or a starter dipped into your favourite oils. The best part is this recipe is also Gluten and Wheat Free!

  • 1 cup Healtheries Ground Cornmeal Flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder*
  • 2 eggs
  • ¼ cup Olive Oil
  • ½ cup sour cream
  • 1 cup whole kernel corn
  • ¼ cup diced red capsicum
  • 2 cups grated tasty cheese

Makes

8 slices

Method

  1. Preheat your oven 190ºC
  2. Place all your dry ingredients into a bowl and make a well in the middle.
  3. In another bowl beat the eggs, oil and sour cream until the mixture is nice and smooth.
  4. Pour your wet mixture into the dry mixture with the corn, capsicum and 1½ cups cheese. Fold it in gently until it’s just mixed.
  5. Pour the mixture into a lined 20cm round tin and then sprinkle with the remaining cheese. Bake the Cornbread in a preheated oven for about 30 minutes or until your cake skewer comes out clean.
  6. Tip: If you feel like adding some extra heat to your Cornbread, add 1 sliced fresh green chilli.
  7. * Use gluten free baking powder if gluten intolerant.

Serving Suggestions

As a side to Mexican meals or as a starter with your favourite Oils and Dips

Nutritional Information

Average Quantity per Serve

Energy 1350kJ (321Cal)
Protein 11.3g
Fat, Total 23.7g
- Saturated 11.0g
Carbohydrate 15.7g
- Sugars 1.4g
Dietary Fibre 1.0g
 
 
 
 
 

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