Whenever I go out for breakfast and there is corn bread on the menu, I order it. I particularly love the borderline savoury and sweet factor and it just goes so well with poached eggs and avocado. I’ve actually never made corn bread before, but, I had some leftover mashed pumpkin and a hankering, so, the rest is history.

You'll Need

  • 1 cup polenta (the real deal/ not instant)
  • 1.5 cups self raising flour
  • 1 tbs raw caster sugar
  • 1 pinch salt
  • 1/2 cup grapeseed oil
  • 3 organic eggs
  • 1 cup mashed pumpkin
  • pepitas (optional)

Method

Preheat oven to 180C and grease and line a loaf tin.
Mix together the polenta, flour, sugar and salt. Simply whisk in the oil, eggs and mashed pumpkin, stir to combine and pour into prepared tin.
Sprinkle with pepitas and bake for 25-30 minutes or until a skewer comes out clean. How easy is that?
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