An absolutely glorious breakfast bread that’s baked in a cast-iron pan. This is perfect for a weekend brunch with friends and served along side accompaniments, such as black beans or avocado with lime and chilli.

Buttermilk corn bread

Makes 1 loaf

500g sweet corn kernels
2 organic eggs
1 teaspoon sea salt
80ml extra virgin olive oil
300ml cultured buttermilk or kefir
180g polenta
2 tablespoons white chia seeds
1 teaspoon baking soda
1 bunch chives, chopped
80g grated Parmesan

Preheat your oven to 160°C fan-forced.

Place the sweet corn into a food processor and process for a few seconds until roughly chopped. Transfer the sweet corn into a mixing bowl. Add eggs, sea salt, olive oil, and buttermilk then mix well. Add polenta, chia seeds, baking soda, and chives.

Mix through well until all the ingredients are combined. Add Parmesan and fold through.

Heat a lightly oiled cast-iron pan 25cm over a high heat on top of the stove. Pour in the corn bread batter and level the top. Transfer the cornbread into the oven. Bake for 45-50 minutes until cooked through and golden. Serve warm and enjoy.

+ Notes and inspiration: This bread is delicious served alongside a black bean and tomato salsa and smashed avocado.

Healthy Baking – Cakes, Cookies + Raw is available February 2017 on eStore and selected bookstores. Hard copies will retail for $69.95 AUD and the eBook version will be available to purchase on iTunes and Amazon.