Ingredients

• 500 g sweet corn kernels
• 3 large organic eggs
• 80 ml (1/3 cup) extra-virgin olive oil
• 250 ml (1 cup/8 fl oz) natural Greek yogurt
• 125 ml (1/2 cup/4 fl oz) milk, your choice
• pinch of sea salt
• 2 tablespoons raw honey
• 200 g quick-cook polenta, plus extra for dusting
• ½ teaspoon bicarbonate soda
• 5 g (1 teaspoon) gluten-free baking powder
• 1 bunch chives, finely chopped
• 2 spring onions, finely sliced
• 90 g (3 oz) cheddar, grated
• 125 g ricotta, optional

Method

1. PREHEAT your oven to 180°C (350°F) fan-forced.
2. COMBINE the corn, eggs, olive oil, yoghurt, milk, salt, honey, polenta, bicarb and baking powder in a mixing bowl.
3. FOLD IN the chives, spring onions and cheese.
4. SPOON the batter into a lightly oiled 22 cm (9 inch) cast-iron pan, that has been lightly buttered and dusted with polenta.
5. TOP WITH ricotta if using.
6. BAKE for 45 minutes until cooked through and golden.
7. SERVE warm or at room temperature.
8. ENJOY.

Inspiration

Fold through finely diced red capsicum or baby spinach leaves before baking. Serve alongside black beans, fresh limes, Greek yoghurt and smashed avocado. Make into individual muffins and top with ricotta before baking.