Kerry Withoos, Accredited Practising Dietitian


Corn Loaf

Recipes > Savoury Biscuits, Muffins and Loaves

This is a delicious, low fat, low Fodmap bread like corn loaf. It makes a terrific accompaniment to any meal or just serve by itself. It is lovely toasted.


  • 1 1/4 cups gluten free self-raising flour
  • 1 tablespoon caster sugar
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon salt
  • 3/4 cup fine polenta [cornmeal]
  • 1/2 cup low fat grated cheese
  • 2 tomatoes, 1 sliced, 1 diced
  • 100g gluten free ham
  • 2 eggs, lightly beaten
  • 1 cup lactose free milk
  • 1/4 cup olive oil


Preheat oven to 180°C. Line a loaf tin with baking paper.
Sift the flour, sugar, baking powder and salt into a bowl. Stir in the polenta, cheese, diced tomato and bacon. Make a well in the centre.
In a separate bowl whisk together the eggs, milk and oil.
Pour into the well and mix until well combined.
Spoon the mixture into the loaf tin and add the sliced tomatoes on top. Bake for 45 minutes or until a skewer comes out clean.
Store the corn bread wrapped in plastic in an airtight container for up to 3 days.