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Macadamia Corn Bread

macadamia corn bread

This corn bread will add new flavours to your signature dishes.

175g plain flour, sifted
1 teaspoon bicarbonate of soda
150g polenta (cornmeal)
1 teaspoon caster sugar
100g raw macadamias, roughly chopped
3 tablespoons pepitas (pumpkin seeds)
3 tablespoons poppy seeds, plus extra to sprinkle
75g tasty cheese, grated
½ teasspoon dried chilli flakes
1 teaspoon salt
300ml buttermilk
1 egg, lightly whisked
50g raw macadamias extra, roughly chopped

Preheat the oven to 180°C.  Grease a 7cm deep x 9cm x 20cm loaf pan and line with non-stick baking paper.

In a large bowl, stir together flour, bicarbonate soda, polenta, sugar, macadamias, pepitas, poppy seeds, cheese, chilli and salt.

Lightly beat buttermilk and egg in a medium sized bowl, stir into flour mixture using a fork until combined. Pour into the loaf pan and sprinkle with the extra macadamias and poppy seeds. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes then turn out onto a wire rack to cool completely.

Serve with your favourite casserole.
    Categories: everyday

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