Corn Bread

This soft, fluffy version of corn-bread is adapted from a recipe in Madhur Jaffrey's World Vegetarian and is perfect served with Mexican beans and salad.

Carrot and Corn bread with salsa

Recipe is for a 9 inch x 9 inch baking tin approx 2 inches.


  • 160g Polenta
  • 140g Wholegrain or Spelt Flour (or for substitute Gluten free flour)
  • 4 Teaspoons Baking Powder
  • 3/4 Teaspoon Fine Sea Salt
  • 50g Brown Sugar
  • 2 Large Eggs
  • 250ml Milk (Soya Milk is fine to use for lactose-intolerants, but you may need less sugar)
  • 2 Tablespoons Olive Oil (plus a little extra to grease the baking tin)
  • 2 Carrots, peeled and grated
  • 2 Tablespoons Sesame Seeds


  1.  Pre-heat the oven to 220C.
  2. Sift the dry ingredients into a large mixing bowl. Add the carrots.
  3. Beat the eggs in a separate bowl. Add the milk and olive oil to the eggs.
  4. Fold the dry ingredients and carrots into the wet mixture and mix well.
  5. Oil the baking tin and pour in the mixture.
  6. Bake for 20 minutes until a knife inserted into the middle comes out clean.
  7. Allow to cool in the baking tin, then divide into portions and serve.

Corn Bread with Carrot and Sesame Seeds