Smoked Paprika & Sweetcorn Cornbread Slices
Method
Mix Dry: Preheat oven to 200°C (180°C fan)/Gas 6 and line a 20cm square baking tin; whisk polenta, spelt flour, baking powder, smoked paprika, and salt in a bowl.
Combine Wet: In a separate jug, whisk together the milk, Greek yogurt, beaten egg, and olive oil until smooth, then stir in the drained sweetcorn.
Fold & Pour: Gently fold the wet mixture into the dry ingredients until just combined, then pour the batter evenly into the prepared tin.
Bake & Slice: Bake for 22–25 minutes until golden and a skewer comes out clean; cool slightly in the tin before slicing into 8 warm squares.
Cooking Hack: For an extra crispy crust that stands up to dipping, preheat your baking tin with a teaspoon of olive oil in the oven before pouring in the batter.
Nutrition Facts
Per serving
