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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Whisk Wet Ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until fully blended and smooth.
- 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.
- 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.
- 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
