Courgette Cheddar Cornbread
This Courgette and Cheddar Cornbread is a delightful blend of flavors and textures, combining the sweetness of courgettes with the richness of mature cheddar. Perfect as a side dish or a standalone snack, this cornbread is moist, savory, and easy to prepare, making it an ideal addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 150g instant polenta
- 3 eggs
- 75g strong white bread flour
- 200g courgette, trimmed and roughly grated
- 1 tbsp baking powder
- 75g butter, melted, plus extra for the tin
- 350ml whole milk
- 100g mature cheddar, grated
Instructions
- Preheat your oven to 220°C (200°C fan/gas 7). Butter a 900g loaf tin and line it with baking parchment.
- In a bowl, combine the flour, polenta, baking powder, and 1 tsp salt.
- Whisk the eggs, milk, and melted butter in a jug. Pour this mixture into the bowl of dry ingredients and mix until well combined.
- Stir in the grated cheddar and courgettes, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared tin and bake for 35-40 minutes until the top is golden and a skewer inserted comes out clean.
Nutrition
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg