Courgette & Cheddar Cornbread | The Cook Book

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Courgette and cheddar cornbread b2e5b04

Serving Details

  • Serves: 6–8
  • Yield: 1 loaf or 12 squares
  • Best Served: Warm with butter or as a side to soups and salads

Recipe Description

Courgette & Cheddar Cornbread from The Cook Book is a savoury, moist, and cheesy bake that transforms humble cornbread into a flavour-packed delight. Grated courgette keeps it tender while sharp cheddar adds richness. Great for brunch, barbecues, or as a side dish that steals the show.

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30–35 minutes
  • Total Time: 50 minutes

Ingredients

  • 1 cup cornmeal
  • ¾ cup plain flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup milk or buttermilk
  • ¼ cup olive oil or melted butter
  • 1 medium courgette (about 150g), grated and squeezed dry
  • 1 cup grated mature cheddar cheese
  • Optional: pinch of chilli flakes or chopped herbs for extra flavour

Instructions

  1. Preheat the oven to 190°C (375°F). Grease or line a baking tin (20cm square or loaf tin).
  2. In a large bowl, mix cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together eggs, milk, and oil.
  4. Stir the wet mixture into the dry until just combined.
  5. Fold in the grated courgette and cheddar cheese.
  6. Pour into the prepared tin and smooth the top.
  7. Bake for 30–35 minutes, until golden and a skewer comes out clean.
  8. Cool for 10 minutes before slicing. Serve warm or store airtight.

Nutritional Information (Per Serving)

  • Calories: 190
  • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 18g
  • Fibre: 2g
  • Sodium: 300mg

FAQs

Can I make this gluten-free?

Yes — substitute the flour with a 1:1 gluten-free baking blend.

What can I serve this with?

Perfect alongside chilli, tomato soup, or as part of a brunch spread.

Can I freeze it?

Absolutely. Slice and freeze in an airtight container for up to 2 months.

Can I add other cheese?

Yes! Try feta, gouda, or a mix of your favourites.

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