"EasyCook" Cornbread

These toasted cornbread slices were cooked in an "EasyCook" glass oven, the new toy from Christmas. The temperature dial on the hour appears 30 degrees Celsius less than measured with an oven thermometer. The cornbread was really easy and cooked to perfection without the need for turning. Here's the recipe:

1 cup plain flour
1 cup fine cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
100 g tasty cheddar cheese
1 large egg
1/2 cup milk
1/2 cup yoghurt
1 tablespoon olive oil
1 teaspoon black peppercorn, coarsely ground
1 teaspoon oregano
1 teaspoon mint
1 teaspoon lemon thyme
1 cup frozen corn kernel, optional
1 teaspoon lecithin, optional

Mix dry and wet ingredients separately, then combine. Put into muffin tins. Bake in a preheated oven at 180 degrees Celsius. Remove from oven and cool. Cut into 1 cm slabs. Toast in the oven until crisp and golden brown. Eat with soups or spreads.