Courgette & Cheddar Cornbread Delight
Ingredients:
75g melted butter, extra for tin
75g bread flour
150g instant polenta
1 tbsp baking powder
3 eggs
350ml whole milk
100g grated mature cheddar
2 small or medium zucchini 1 piece (
Courgette & Cheddar Cornbread Delight
Preparation:
Preheat the oven to 220°C (fan oven 200°C/Gas 7). Grease a 900g loaf tin and line with wide baking paper.
In a bowl, add the flour and polenta. , baking powder and 1 teaspoon salt and mix.
Combine eggs, milk, and melted butter in a jug. Add this mixture to the dry ingredients and mix. Add grated cheese and zucchini and mix. It will be quite watery at first, but as the polenta absorbs the liquid in the oven, it will thicken.
Pour the batter into the prepared loaf pan and bake for 15 minutes. Then reduce the oven temperature to 200°C (180°C fan/gas 6) and continue baking for a further 25-30 minutes, or until a skewer inserted into the center comes out clean. If it starts to brown too quickly, loosely cover the top with foil.
Let cool completely in the mold before removing and slicing.
Prep time: 10 minutes |Cook time: 40 minutes |Total time: 50 minutes
Calories: 224 kcal | Servings: 12