Spongy Whole Grain Corn Bread

I make this corn bread once a week to accompany our pulse dishes (lentils, garbanzo stew and chili).

We love it as it is really fluffy. It raises nicely and the yoghurt gives it a sponge texture.

It’s also very quick and easy to make and is baked in 20 minutes. Really worth giving it a try!



30 minutes

  • 1 cup corn flour
  • 1/2 cup wheat germ
  • 1/2 cup wholewheat flour
  • 1 cup full fat yoghurt
  • 2 tablespoons honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1/2 cup olive oil
  • salt

Pre-heat your oven on 350F/180C.

In a big bowl, mix the corn flour, the whole wheat flour, the wheat germ, the baking soda and powder and salt. Incorporate the eggs one by one and then the olive oil, the yoghurt and honey.

Oil your baking tray and pour the mixture. Bake for approximately 20 minutes.


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