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
- Preheat the oven to 190°C (375°F). Grease or line a baking tin (20cm square or loaf tin).
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and oil.
- Stir the wet mixture into the dry until just combined.
- Fold in the grated courgette and cheddar cheese.
- Pour into the prepared tin and smooth the top.
- Bake for 30–35 minutes, until golden and a skewer comes out clean.
- 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.
