Pan-cooked Cornbread

Ingredients:

• 1 cup corn meal

• 1/2 cup plain flour

• 1 cup corn kernels (creamed corn for babies under 8 mths or without teeth)

• 1 carrot grated

• 1/2 cup finely chopped parsley

• Salt & pepper to taste (optional)

• 1 cup milk

• 1 egg

• 2 tablespoons canola oil and 1 tablespoon for cooking

Method:

1. In a bowl, mix the corn meal, flour, corn kernels, carrot, parley and salt & pepper

2. In a seperate bowl, lightly whisk the milk, egg and oil together

3. Mix the wet ingredients into the dry until a soft mixture is formed

4. Heat 1 tablespoon of oil in a non-stick fry pan on medium heat. Add the mixture into the pan, flattening the surface with a spatula

5. Cover the top with aluminium foil and let cook on low heat for 10 minutes

6. In the meantime, preheat oven to 180 degrees

7. When ready, remove aluminium foil from pan and place in oven for an additional 10 minutes and until top is golden

8. Let cool and serve