Ingredients:
• ¾ cup self raising flour
• 1 cup polenta
• 2 tbsp sugar
• 1 tsp ground cumin
• ½ tsp chilli powder
• 30g can diced capsicums or pimientos, drained
• ¼ cup fresh parsley chopped
• 3 spring onions, finely chopped
• 1 cup EASIYO yogurt
• 1 egg whisked
• ¼ cup oil
• parmesan cheese


Method:
Grease 14 x 21 cm loaf pan.
Combine sifted flour, polenta, sugar, cumin and chilli in a bowl.
Stir in pimientos, parsley, spring onions, yogurt, egg and oil.
Spoon mixture into well-greased pan.
Sprinkle liberally with parmesan cheese and pat cheese into top of mixture.

Bake in preheated moderate oven 180°C for 40minutes or until well browned and form.
Stand for 5 minutes before turning out on wire rack to cool.


Variations/Comments:
This cornbread recipe may be used to make excellent muffins.
Spoon mixture into a 12 muffin tray.