Spicey Corn Bread

Ingredients:

• ¾ cup self raising flour
• 1 cup polenta
• 2 tbsp sugar
• 1 tsp ground cumin
• ½ tsp chilli powder
• 30g can diced capsicums or pimientos, drained
• ¼ cup fresh parsley chopped
• 3 spring onions, finely chopped
• 1 cup EASIYO yogurt
• 1 egg whisked
• ¼ cup oil
• parmesan cheese

Method:

Grease 14 x 21 cm loaf pan. Combine sifted flour, polenta, sugar, cumin and chilli in a bowl. Stir in pimientos, parsley, spring onions, yogurt, egg and oil. Spoon mixture into well-greased pan. Sprinkle liberally with parmesan cheese and pat cheese into top of mixture.

Bake in preheated moderate oven 180°C for 40minutes or until well browned and form. Stand for 5 minutes before turning out on wire rack to cool.

Variations/Comments:This cornbread recipe may be used to make excellent muffins. Spoon mixture into a 12 muffin tray.