Sesame Corn Bread

Sesame corn bread

75 g (3 oz) organic polenta flour or cornmeal
75 g (3 oz) sesame seeds, finely ground
1 Tbsp poppy seeds
1/2 tsp salt
3 tsp baking powder
1 dessertspoon of coconut oil
1 large egg, beaten
150 ml (1/4 pt) skim milk, coconut milk, or nut milk
1 Tbsp sesame seeds, for sprinkling on top


Preheat the oven to 200C/400F. Line a baking tray (the mixture half fills one measuring 23 cm x 32 cm – don’t worry if it doesn’t fill the entire tin, as it holds its shape well).

In a bowl, mix the polenta or cornmeal with the ground sesame seeds, poppy seeds, salt, and baking powder.

Heat the coconut oil gently until melted, then mix with the beaten egg and milk.

Stir the wet and dry ingredients together and pour into the prepared baking tray, smoothing out into a level, even shape.

Sprinkle sesame seeds on top and pop in the oven for 15 minutes, until the centre is firm and springy to the touch. Slice into six pieces and serve warm from the oven, or allow to cool on a wire rack and store in an airtight container. (We needed to cook it 10 min longer)

Recipe found: by Patrick Holfordbaked bread