I adore this easy corn bread. It’s low GI, low in fat, deliciously moist and you bake it 14 minutes flat in the microwave!
Have it with soup, kebabs, for breakfast and especially with your next summer “braai”.
Kids love it! so it’s also winner in the lunch box department.
It’s a very dense and filling bread, and my favourite way of having it is with a stingy helping of butter and a little grated cheese with fruit along side for a quick lunch.
Yield 20 slices
Paprika to dust the cake ring mould
30 ml Cake flour
10 ml sugar
10 ml chopped spring onion
150 ml Maize meal *
100 ml Oat bran *
7 ml Baking powder
2,5 ml Salt
15 ml Canola oil
125 ml Low fat milk
1 Tin Sweetcorn
Spray ring mould with cooking spray and sprinkle with paprika.
Mix all the dry ingredients in one bowl.
Mix the milk, eggs and oil in a measuring cup and mix with the dry ingredients.
Add the Sweetcorn to the mixture.
Pour mixture into your cake ring and Microwave at 70% power for 12 minutes and again for 2 minutes at 100% power.
Let it stand for 5 – 10 minutes before you take it out of the cake ring.
If you can get your hands on yellow maize meal use that instead, it gives a lovely colour to this bread.
You can make your own Oat bran by simply grounding up oats in your food processor, also much cheaper.