Courgette & Cheddar Cornbread Recipe

Introduction

This courgette and cheddar cornbread is a delightful twist on a classic favorite, combining the subtle sweetness of polenta with the savory richness of mature cheddar. Moist and flavorful, it makes a perfect snack or a side to your meals.

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: Heat the oven to 220C/200C fan/gas 7. Butter a 900g loaf tin and line it with a wide strip of baking parchment.
2. Step 2: In a bowl, mix the flour, polenta, baking powder, and 1 teaspoon of salt.
3. Step 3: Whisk the eggs, milk, and melted butter together in a jug. Pour this mixture into the dry ingredients and stir to combine.
4. Step 4: Fold in the grated cheddar and courgettes. The batter will be quite runny, but the polenta will absorb the liquid as it bakes.
5. Step 5: Pour the batter into the prepared loaf tin and bake for 15 minutes.
6. Step 6: Reduce the oven temperature to 200C/180C fan/gas 6 and bake for another 25–30 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
7. Step 7: Allow the cornbread to cool completely in the tin before turning out and slicing.

Tips & Variations

• For a sharper flavor, try using a mature or extra mature cheddar. You can also add chopped herbs like thyme or chives for an extra dimension.
• To make the bread gluten-free, substitute the bread flour with a gluten-free flour blend suitable for baking.
• If you prefer a less moist texture, squeeze out some of the liquid from the grated courgettes before mixing them in.

Storage

Store the cooled cornbread wrapped tightly in cling film or in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave 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 is preferred because it cooks quickly and gives a tender texture. Using regular cornmeal may result in a grittier, less uniform crumb and longer baking time.

What can I serve with courgette and cheddar cornbread?

This cornbread pairs well with soups, stews, or salads. It also makes a delicious base for open sandwiches or can be enjoyed simply with butter as a snack.

Courgette & Cheddar Cornbread Recipe

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★★★★★

4.9 from 147 reviews

• Author: Ethan
• Total Time: 55-60 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Diet: Vegetarian

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Description

This Courgette & Cheddar Cornbread is a moist, cheesy loaf combining the nutty flavor of polenta with the freshness of grated courgette and sharpness of mature cheddar. Baked until golden and fluffy, it’s perfect as a savory snack or alongside 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

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

Add-ins

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

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Instructions

1. Preheat and prepare tin: Heat the oven to 220°C (200°C fan)/gas mark 7. Butter a 900g loaf tin thoroughly 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. Stir together until evenly distributed.
3. Whisk wet ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until smooth and well combined.
4. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Mix everything together until combined; the batter will be quite runny.
5. Add cheese and courgette: Gently fold in the grated mature cheddar and the roughly grated courgette, distributing them evenly throughout the batter.
6. Fill and bake: Pour the batter into the prepared loaf tin. Bake in the oven for 15 minutes at 220°C (200°C fan)/gas 7, then reduce the temperature to 200°C (180°C fan)/gas 6 and bake for an additional 25-30 minutes. Check doneness by inserting a skewer into the center—if it comes out clean, it’s done. Cover loosely with foil if the top browns too quickly.
7. Cool and slice: Allow the cornbread to cool completely in the tin before removing. Once cooled, turn out the loaf and slice to serve.

Notes

• The batter will be quite runny initially; the polenta absorbs liquid during baking, resulting in a moist crumb.
• If the top browns too quickly, loosely cover the loaf with foil to prevent burning.
• Use a loaf tin around 900g capacity for best shape and even cooking.
• This bread is delicious served warm or at room temperature alongside soups or salads.
• Grated courgette can be lightly squeezed to remove excess moisture if desired, but it’s not necessary.

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

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