Cheesy Zucchini Cornbread with Mature Cheddar

Name: Cheesy Zucchini Cornbread with Mature Cheddar
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 75 g butter melted, plus extra for the tin; 75 g strong white bread flour; 150 g instant polenta; 1 tbsp baking powder; 3 eggs; 350 ml whole milk; 100 g mature cheddar, grated; 2 small or 1 medium courgette , trimmed and roughly grated

A moist and savory cornbread packed with fresh grated zucchini and sharp mature cheddar. This easy-to-make loaf is the perfect accompaniment to hearty soups, stews, or a summer barbecue.

Servings10 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

butter melted, plus extra for the tin
75 g
strong white bread flour
75 g
instant polenta
150 g
baking powder
1 tbsp
eggs
3
whole milk
350 ml
mature cheddar, grated
100 g
small or 1 medium courgette , trimmed and roughly grated
2

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas 7). Grease a 900g loaf tin with a little butter and line it with a wide strip of baking parchment to make removal easier. In a large mixing bowl, combine the bread flour, instant polenta, baking powder, and 1 teaspoon of salt.

In a separate jug or bowl, whisk together the eggs, whole milk, and melted butter. Pour the liquid mixture into the dry ingredients and stir until just combined.

Gently fold in the grated cheddar cheese and the grated courgettes. The batter will appear quite runny, but the polenta will swell and absorb the liquid during the baking process.

Pour the batter into the prepared tin and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 200°C (180°C fan/gas 6) and bake for another 25–30 minutes. The loaf is done when a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil.

Allow the cornbread to cool completely in the tin before turning it out. This helps the structure set so you can get clean, even slices.