Courgette & Cheddar Cornbread Recipe

Introduction

This courgette and cheddar cornbread combines the sweet earthiness of courgettes with the rich sharpness of mature cheddar. It’s a moist, flavorful bread that’s perfect as a snack or alongside soups and salads.

Ingredients

• 75g butter, melted, plus extra for the tin
• 75g strong white bread flour
• 150g instant polenta
• 1 tbsp baking powder
• 3 eggs
• 350ml whole milk
• 100g mature cheddar, grated
• 2 small or 1 medium courgette (about 200g), trimmed and roughly grated

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7). Butter a 900g loaf tin and line it with a wide strip of baking parchment.
2. Step 2: In a bowl, mix the bread flour, instant polenta, baking powder, and 1 teaspoon of salt.
3. Step 3: In a jug, whisk together the eggs, whole milk, and melted butter until combined.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined.
5. Step 5: Fold in the grated cheddar and courgettes. The batter will be quite runny; this is normal as the polenta will absorb moisture during baking.
6. Step 6: Pour the batter into the prepared loaf tin. Bake for 15 minutes at 220°C.
7. Step 7: Reduce the oven temperature to 200°C (180°C fan/gas mark 6) and bake for a further 25-30 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
8. Step 8: Let the cornbread cool completely in the tin, then remove and slice to serve.

Tips & Variations

• For extra flavor, add a handful of chopped fresh herbs such as chives or thyme to the batter.
• Use smoked cheddar for a deeper, smoky taste.
• If you prefer a spicier bread, add a pinch of chili flakes or a diced jalapeño with the courgettes.
• Make sure not to overmix the batter to keep the cornbread light and fluffy.

Storage

Store leftover cornbread wrapped tightly in cling film or in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced portions in a freezer bag for up to 1 month. Reheat slices in a toaster or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of instant polenta?

Instant polenta cooks faster and creates a tender crumb, but you can substitute regular cornmeal. The texture will be a bit coarser, and you might need to slightly adjust the liquid to get the right consistency.

Can I make this cornbread dairy-free?

Yes, you can replace the butter with a plant-based alternative and use a dairy-free milk such as almond or oat milk. Use a dairy-free cheese substitute or omit the cheese for a different but still tasty result.

Courgette & Cheddar Cornbread Recipe

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★★★★★

4.6 from 92 reviews

• Author: Jack
• Total Time: 55-60 minutes
• Yield: 1 loaf (approximately 8 slices) 1x
• Diet: Vegetarian

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Description

This Courgette & Cheddar Cornbread is a moist and savory loaf that combines the natural sweetness of courgettes with sharp mature cheddar and the unique texture of polenta. Baked to golden perfection, it offers a delightful twist on traditional cornbread, perfect for snacking or as a side dish with soups and salads.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 75g strong white bread flour
• 150g instant polenta
• 1 tbsp baking powder
• 1 tsp salt

Wet Ingredients

• 3 eggs
• 350ml whole milk
• 75g butter, melted, plus extra for the tin

Other Ingredients

• 100g mature cheddar, grated
• 2 small or 1 medium courgette (about 200g), trimmed and roughly grated

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Instructions

1. Prepare Oven and Tin: Preheat your oven to 220°C (200°C fan)/gas mark 7. Butter a 900g loaf tin and line it with a wide strip of baking parchment to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, instant polenta, baking powder, and 1 teaspoon of salt to ensure even distribution of leavening.
3. Whisk Wet Ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until fully blended and smooth.
4. Combine Mixtures: Pour the wet ingredients into the bowl with dry ingredients, mixing gently to combine. Then fold in the grated mature cheddar and roughly grated courgettes. The batter will be quite runny at this stage, which is normal.
5. Transfer to Tin and Bake: Pour the batter into the prepared loaf tin. Bake in the hot oven for 15 minutes, then reduce the temperature to 200°C (180°C fan)/gas mark 6. Continue baking for an additional 25–30 minutes or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil to prevent burning.
6. Cool and Serve: Allow the cornbread to cool completely in the tin before carefully turning it out. Slice and serve warm or at room temperature.

Notes

• You can substitute mature cheddar with any sharp cheese of your choice for different flavor profiles.
• Instant polenta can be replaced with fine cornmeal, but texture may vary slightly.
• Ensure the courgettes are only roughly grated to maintain moisture without making the batter too watery.
• If you prefer a gluten-free version, substitute the strong white bread flour with a gluten-free flour blend.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: courgette cornbread, cheddar cornbread, savory cornbread, polenta bread, baked cornbread, vegetable bread