Courgette & Cheddar Cornbread Recipe

Introduction

This courgette and cheddar cornbread is a delicious twist on a classic favorite. Moist and flavorful, it pairs perfectly with soups or makes a great snack on its own. The combination of sharp cheddar and fresh courgette creates a wonderful balance of taste and texture.

Ingredients

• 75g butter, melted, plus extra for the tin
• 75g strong white bread flour
• 150g instant polenta
• 1 tbsp baking powder
• 3 eggs
• 350ml whole milk
• 100g mature cheddar, grated
• 2 small or 1 medium courgette (about 200g), trimmed and roughly grated

Instructions

1. Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Butter a 900g loaf tin and line it with a wide strip of baking parchment.
2. Step 2: In a bowl, mix the flour, polenta, baking powder, and 1 teaspoon of salt.
3. Step 3: In a jug, whisk together the eggs, milk, and melted butter. Pour this mixture into the dry ingredients and stir to combine.
4. Step 4: Fold in the grated cheddar and courgettes. The batter will be quite runny, but this is normal as the polenta absorbs the liquid during baking.
5. Step 5: Pour the batter into the prepared loaf tin and bake for 15 minutes. Then reduce the oven temperature to 200°C (180°C fan)/gas mark 6 and bake for another 25–30 minutes, or until a skewer inserted into the center comes out clean.
6. Step 6: If the top is browning too quickly, cover it loosely with foil for the remaining baking time.
7. Step 7: Allow the cornbread to cool completely in the tin before turning it out and slicing.

Tips & Variations

• For a bit of heat, add a pinch of chili flakes or chopped jalapeño to the batter.
• Swap mature cheddar for a milder cheese like mozzarella for a different flavor profile.
• You can add fresh herbs such as thyme or chives to enhance the bread’s aroma.
• If you prefer a gluten-free version, replace the strong white bread flour with an equal amount of gluten-free flour blend.

Storage

Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in cling film and freeze for up to one month. Reheat slices in a toaster or oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cornmeal instead of instant polenta?

Instant polenta works best as it absorbs liquid quickly and gives a finer texture. Regular cornmeal can be used, but the bread may be denser and take longer to cook.

How do I prevent the cornbread from drying out?

Be careful not to overbake and wrap the bread tightly when storing. Cooling it completely before wrapping helps maintain moisture.

Courgette & Cheddar Cornbread Recipe

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★★★★★

4.8 from 53 reviews

• Author: Sophie
• Total Time: 55-60 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

This Courgette & Cheddar Cornbread is a moist, savory loaf combining the creamy sharpness of mature cheddar with the fresh, subtle flavor of courgettes. Made with a blend of strong white flour and instant polenta, it delivers a slightly crumbly, satisfying texture. Perfect as a side for soups or salads, or simply enjoyed on its own fresh from the oven.

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Ingredients

Scale 1x2x3x

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 greasing the tin
• 3 eggs
• 350ml whole milk

Additions

• 100g mature cheddar, grated
• 2 small or 1 medium courgette (about 200g), trimmed and roughly grated

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Instructions

1. Prepare the oven and tin: Preheat the oven to 220C (200C fan) or gas mark 7. Butter a 900g loaf tin and line it with a wide strip of baking parchment to ensure easy removal later.
2. Mix dry ingredients: In a large bowl, combine the strong white bread flour, instant polenta, baking powder and 1 teaspoon salt. Stir well to evenly distribute the leavening and seasoning.
3. Combine wet ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until smoothly blended.
4. Make the batter: Pour the wet mixture into the dry ingredients and gently mix to combine. The batter will be quite runny at this point, which is normal because the polenta will absorb moisture during baking.
5. Add cheese and courgettes: Fold in the grated mature cheddar and roughly grated courgettes, ensuring they are evenly dispersed within the batter.
6. Bake initially at high heat: Transfer the batter into the prepared loaf tin. Place in the oven and bake for 15 minutes at 220C (200C fan/gas 7). This initial high temperature helps develop a good rise and crust.
7. Reduce temperature and continue baking: Lower the oven to 200C (180C fan) or gas mark 6 and bake for an additional 25-30 minutes. Check doneness by inserting a skewer into the center; it should come out clean. If the top browns too quickly, tent loosely with foil.
8. Cool and serve: Remove the cornbread from the oven, let it cool completely inside the tin to set before turning out. Once cool, slice and serve as desired.

Notes

• Use a wide strip of baking parchment to easily lift the loaf out of the tin without breaking.
• The batter is intentionally runny due to the polenta, but it will firm up during baking.
• Grated courgettes add moisture and subtle vegetable flavor; you can squeeze excess water out if preferred for a denser cornbread.
• Cover the top with foil if browning too quickly to prevent burning.
• Store leftovers covered in an airtight container in the fridge for up to 3 days, and reheat slices in a toaster or oven.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: courgette cornbread, cheddar cornbread, savory cornbread, vegetable bread, polenta bread, easy cornbread recipe