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.

Ingredients

Scale

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

Instructions

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.
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.
Combine wet ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until smoothly blended.
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.
Add cheese and courgettes: Fold in the grated mature cheddar and roughly grated courgettes, ensuring they are evenly dispersed within the batter.
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.
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.
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