CategoriesBreakfast Snacks



This Cornbread is a delicious and healthy alternative to wheat bread. I love to serve it with butter or almond butter as a snack and it is also great for breakfast with savoury toppings like eggs. It’s easy to make and contains only wholesome, unprocessed ingredients.

Makes 1 loaf


  • 400 grams (about 3 cups) fresh corn kernels
  • 1 tablespoon aluminium-free arrowroot powder
  • 1 teaspoon sea salt
  • 2 tablespoons melted grass-fed, organic butter, ghee or coconut oil
  • 1 cup organic polenta
  • 2 cups filtered water



  1. Preheat the oven to 180C. Line the base and sides of a small loaf tin (12 x 20 x 6 cm) with baking paper.
  2. Put the corn in a food processor with the water and process until nearly smooth. Pour into a large bowl and add the arrowroot, salt, butter or oil and polenta. Mix until well combined.
  3. Pour the mixture into the loaf tin and bake for 50 minutes or until a skewer poked into the centre comes out clean. Allow to cool in the tin for 10 minutes. Transfer to a wire rack. Cut into slices and serve warm or cool with butter, almond butter or eggs for breakfast or a snack (If it is a bit too crumbly to slice, leave to cool a little longer and it will firm up). Store in the fridge or it can be frozen for up to 3 months.

Warm the cornbread by toasting under the grill or in a pan. Enjoy!


Adapted from Olivia Newton-John’s recipe

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