Buttermilk corn bread
An absolutely glorious breakfast bread that’s baked in a cast iron pan. This is perfect for a
weekend brunch with friends and served alongside accompaniments such as black bean and
tomato salsa or smashed avocado with lime and chilli.
Makes 1 loaf
Ingredients
500g sweet corn kernels
2 organic eggs
1 teaspoon sea salt
80ml ( 1 / 3 cup) extra virgin olive oil
300ml cultured buttermilk or kefir
180g polenta
2 tablespoons white chia seeds
1
/ 2 teaspoon baking soda
1 bunch chives, chopped
80g grated parmesan (optional)
Preheat your oven to 160°C fan-forced (320°F).
Place the sweet corn into a food processor
and process for a few seconds until roughly
chopped. Transfer the sweet corn into a mixing
bowl. Add eggs, sea salt, olive oil and buttermilk
then mix well. Add polenta, chia seeds, baking
soda and chives. Mix through well until all the
ingredients are combined. Add parmesan and
fold through. Heat a lightly oiled cast iron pan
(25cm diameter) over a high heat on top of the
stove. Pour in the corn bread batter and level the
top. Transfer the cornbread into the oven. Bake
for 45-50 minutes until cooked through and
golden. Serve warm and enjoy.
Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking. A chef, nutritionist and fitness
professional, she is author of the Purely Delicious and Healthy Baking cookbooks, available from thehealthychef.com. The Healthy
Chef Recipe App is available from the App Store and Google Play.
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