Courgette and Cheddar cornbread

Courgette and Cheddar cornbread

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

Judy McAllister

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

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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