Recipes

Smoky Ham and Herb Corn Bread

11 March 2010

Ingredients
1 cup (150g / 5oz) self-raising flour
2 teaspoons baking powder
1 teaspoon sweet paprika
3/4 cup (110g /31/2 oz) fine cornmeal (polenta)
1/3 cup (40g / 11/3 oz) grated reduced-fat cheddar cheese
100g (31/3 oz) 97% fat-free smoked ham, chopped
1/3cup (10g / 1/3 oz) chopped fresh herbs
2 eggs, lightly beaten
1 cup (250ml / 8 fl oz) reduced-fat soy milk
2 tablespoons canola oil
extra fresh parsley leaves, to decorate
2 tablespoons sunflower seeds 

Method

1. Preheat oven to 180oC (350oF/Gas 4). Lightly grease a 23cm x 8cm (9in x 3in) loaf tin or 8 individual serve sized mini loaf tins.
2. Sift the flour, baking powder and paprika into a bowl. Add the cornmeal, cheese, ham, herbs, eggs, soy milk and oil and mix to combine.
3. Spoon the mixture into the prepared tin and decorate with parsley and sunflower seeds.
4. Bake for 45 minutes for the large loaf or 20 minutes for the mini loaves.
5. Allow to cool in the tin for 5 minutes before turning out on a wire rack to cool completely.
6. Serve warm with reduced-fat polyunsaturated margarine.