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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Whisk wet ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until smooth and well combined.
- 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.
- Add cheese and courgette: Gently fold in the grated mature cheddar and the roughly grated courgette, distributing them evenly throughout the batter.
- 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.
- 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
