Chilli corn bread
Whole recipe 45 syns
fry light
250 g fine polenta 45 syns
1 tsp baking powder
salt & pepper plenty of it!
4 large eggs lightly beaten
300 very low fat natural yogurt
275 canned sweetcorn kernals drained
2 mild green chilli's deseeded & finely chopped
200g/7oz bottled roasted red peppers in brine rinsed drained & finely chopped
6 spring onions finely sliced
Preheat the oven to 170ºC/Gas 3.
Whole recipe 45 syns
fry light
250 g fine polenta 45 syns
1 tsp baking powder
salt & pepper plenty of it!
4 large eggs lightly beaten
300 very low fat natural yogurt
275 canned sweetcorn kernals drained
2 mild green chilli's deseeded & finely chopped
200g/7oz bottled roasted red peppers in brine rinsed drained & finely chopped
6 spring onions finely sliced
Preheat the oven to 170ºC/Gas 3.
Spray a 20cm / 8in baking tin with fry light.
Mix together the polenta & baking powder & season well.
In a jug combine the beaten eggs & yogurt & pour into the polenta
mixture, add the sweetcorn, chillies, red pepper & spring onions & stir
lightly to combine.
Pour the batter into the tin & bake in the oven for 35-40mins until firm & lightly browned on top, cut the warm bread into squares or slices & serve immediately.
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