Green pepper, onion and sweetcorn bring crunchy textures to the cornbread.

Recipe (salt free, oil free):
Serves 2,
Spelt flour – 85g
Semolina – 85g
Baking powder – 1tsp and 1/4tsp
Tinned sweetcorn – 30g
Fat free plain yogurt – 110ml
Nutritional yeast – 1tbsp
Onion diced – 1/2
Green pepper diced – 1/2

Oven temperature 200°C
Mix together the flour, semolina, nutritional yeast and baking powder. Add in the sweetcorn, pepper, onion and yogurt. Mix together and put in a baking dish. Bake for 30 minutes until the top is golden.

Original recipe:
Prawn and Spicy Sausage Gumbo with Chilli Cornbread by Rachel Allen