Serves: 16 (makes 16 slices)
Time to make: 30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
2 cups cornmeal/fine polenta
3/4 teaspoon salt
2 teaspoons sugar
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1 1/2 cups gluten-free, plain low-fat yoghurt
1 cup gluten-free creamed sweetcorn
Step 1 Preheat oven to 200ºC. Place a large cast iron casserole or Pyrex dish in oven to preheat.
Step 2 In a large bowl combine dry ingredients. Add yoghurt, eggs and corn. Whisk to combine.
Step 3 Spray preheated casserole thoroughly with oil. Pour mixture into casserole. Bake for about 20 minutes until corn bread is golden brown and springs back when touched. Cool in pan then remove and slice in chunks or wedges.