Courgette and Cheddar cornbread

    (34)
    45 min

    A cheesy cornbread, made with fresh courgette, bakes in a hot cast-iron pan for an old-fashioned taste.


    1 person made this

    Ingredients
    Serves: 8 

    • 125g coarsely chopped courgette
    • 235ml milk
    • 85g chopped onion
    • 2 eggs
    • 60ml vegetable oil
    • 170g dry polenta (cornmeal)
    • 125g plain flour
    • 2 tablespoons sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 120g grated Cheddar cheese

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6. Grease a 20cm cast-iron pan, and place it into the oven while it preheats.
    2. Place the courgette, milk, onion, eggs and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the courgette and onion have been chopped into very small pieces.
    3. Mix together the polenta, flour, sugar, baking powder and salt in a large bowl. Pour the courgette mixture into the polenta mixture, stirring to combine; gently mix in the Cheddar cheese.
    4. Carefully pour the mixture into the hot greased pan, smooth it out with a spoon and bake until the cornbread is golden brown and a skewer inserted into the centre comes out clean, about 30 minutes.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (28)

    by
    10

    This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed an 8x8 baking dish w/garlic olive oil (I don't have a cast iron skillet). This was certainly full of flavor and I will be making it many times over! The only bummer is that it only uses 1 cup of zucchini and I needed to get rid of a lot more than that.  -  31 Aug 2010  (Review from Allrecipes US | Canada)

    by
    10

    This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half the salt & added a little Cajun seasoning. For half the onion I substituted crushed French onions from a can. Very tasty & moist!  -  02 Jul 2010  (Review from Allrecipes US | Canada)

    by
    9

    Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again.  -  05 Nov 2010  (Review from Allrecipes US | Canada)

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