Serves: 10
Prep: 15 minutes Cook: 30 minutes| ingredients |
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3/4 cup cornmeal/polenta |
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1 1/2 cups gluten free flour |
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1 tbs baking powder |
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1/3 cup white sugar |
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1 cup creamed corn |
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125g melted butter, cooled slightly |
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2 eggs, lightly whisked |
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3/4 cup lactose-free milk |
Preheat the oven to 200°C/425 (°F) and grease a 9 inch baking pan with cooking spray or baking paper.
Mix together the polenta, gluten free flour, baking powder, white sugar and salt in a large bowl.
In a separate smaller bowl, mix together the creamed corn, melted butter, whisked eggs and lactose-free milk.
Pour the wet batter into the dry ingredients and mix until combined.
Pour the batter into the prepared tray and bake for 25-30 minutes or until the middle comes out clean.
Cool for 10 minutes and serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1216 Kj / 291 cal |
| Protein | 4.60g |
| Carbohydrates | 39.50g |
| Sugar | 9.80g |
| Total Fat | 12.40g |
| Saturated Fat | 7.50g |
| Fibre | 1.60g |
