#MeatlessMonday: Try this healthy savoury cornbread

Ingredients:

• 55g sun-dried tomatoes
• 100g plain flour
• 100g  fine mealie meal or polenta
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 200g cheddar cheese, grated
• 1 large egg
• 200ml milk
• 3 tablespoons oil
• 1 can creamed sweetcorn, about 200g
• 1 small green pepper, seeded and finely diced
• 1 tablespoon sesame seeds

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Method:

1. Put the sun-dried tomatoes in a small heatproof bowl and pour boiling water over them. Set aside to soak for 30 minutes. Drain well and pat dry on kitchen paper and cut into small pieces.
2. Preheat the oven to 220C/425F or gas mark 7.
3. Grease a loaf tin and line with baking paper.
4. In a large bowl, mix together the flour, mealie meal, baking powder and salt.
5. In a separate bowl lightly beat the eggs, then stir in the milk, oil and sweetcorn until thoroughly combined.
6. Pour this into the dry ingredients. Add the sun-dried tomatoes, cheese and green pepper and stir well.
7. Pour into prepared tin and sprinkle the sesame seeds over the top.
8. Bake for 25-30 minutes or until well risen and golden brown. Use a skewer to check that it is cooked.
9. Allow the bread to cool in the tin for 15 minutes then turn out onto a wire rack.
10. Serve warm or cold.

NOTE: You can turn this into muffins, but bake for 18-20 minutes only. For those busy moms, you can also freeze the muffins and just take out as needed.

IDEAS: For more crunch, add roasted pumpkin seeds. 

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