This Cornbread is a delicious and healthy alternative to wheat bread. I love to serve it with butter or almond butter as a snack and it is also great for breakfast with savoury toppings like eggs. It’s easy to make and contains only wholesome, unprocessed ingredients.
Makes 1 loaf
- 400 grams (about 3 cups) fresh corn kernels
- 1 tablespoon aluminium-free arrowroot powder
- 1 teaspoon sea salt
- 2 tablespoons melted grass-fed, organic butter, ghee or coconut oil
- 1 cup organic polenta
- 2 cups filtered water
- Preheat the oven to 180C. Line the base and sides of a small loaf tin (12 x 20 x 6 cm) with baking paper.
- Put the corn in a food processor with the water and process until nearly smooth. Pour into a large bowl and add the arrowroot, salt, butter or oil and polenta. Mix until well combined.
- Pour the mixture into the loaf tin and bake for 50 minutes or until a skewer poked into the centre comes out clean. Allow to cool in the tin for 10 minutes. Transfer to a wire rack. Cut into slices and serve warm or cool with butter, almond butter or eggs for breakfast or a snack (If it is a bit too crumbly to slice, leave to cool a little longer and it will firm up). Store in the fridge or it can be frozen for up to 3 months.
Warm the cornbread by toasting under the grill or in a pan. Enjoy!
Adapted from Olivia Newton-John’s recipe