Courgette & Cheddar Cornbread Recipe

Introduction

This courgette and cheddar cornbread is a delightful twist on a classic favorite. Moist and cheesy with a subtle crunch from the polenta, it makes a perfect side or snack that’s easy to prepare and full of comforting flavors.

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 220C/200C fan/gas 7. Butter a 900g loaf tin and line it with a wide strip of baking parchment for easy removal.
2. Step 2: In a bowl, mix the flour, polenta, baking powder, and 1 tsp of salt together until evenly combined.
3. Step 3: In a jug, whisk the eggs, milk, and melted butter until smooth. Pour this wet mixture into the dry ingredients and stir gently.
4. Step 4: Fold in the grated cheddar and courgettes. The batter will be quite runny; the polenta will absorb the liquid during baking.
5. Step 5: Pour the batter into the prepared loaf tin. Bake for 15 minutes, then reduce the oven temperature to 200C/180C fan/gas 6.
6. Step 6: Continue baking for another 25–30 minutes or until a skewer inserted into the center comes out clean. Cover the top loosely with foil if it browns too quickly.
7. Step 7: Allow the bread to cool completely in the tin before turning out and slicing.

Tips & Variations

• For a milder flavor, substitute mature cheddar with a softer cheese like mozzarella or Monterey Jack.
• Add a handful of chopped herbs such as chives or thyme for an aromatic touch.
• If you prefer a gluten-free version, try using gluten-free flour instead of bread flour.

Storage

Store the cornbread wrapped tightly in cling film or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4 days or freeze sliced portions for up to 1 month. Reheat gently in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgette for this recipe?

Fresh courgette is best because it retains texture and moisture. If using frozen, make sure to thaw and squeeze out excess water to prevent the batter from becoming too wet.

Can I make this cornbread vegan?

This recipe relies on eggs, butter, milk, and cheese for texture and flavor, so a vegan version would require substitutions like plant-based milk, vegan butter, flax or chia eggs, and dairy-free cheese. Keep in mind this will change the texture and taste.

Courgette & Cheddar Cornbread Recipe

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★★★★★

4.7 from 109 reviews

• Author: Ben
• Total Time: 1 hour
• Yield: 1 loaf (approximately 10-12 slices) 1x

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Description

This Courgette & Cheddar Cornbread is a savory twist on a classic, combining the natural sweetness and moisture of fresh courgettes with the rich sharpness of mature cheddar. Made with instant polenta for a slightly gritty texture and a golden crust, this loaf is perfect for serving alongside soups, stews, or as a delicious snack on its own. The cornbread has a moist crumb thanks to the courgettes and a subtle cheesy flavor that complements its rustic charm.

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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 the tin
• 3 eggs
• 350ml whole milk

Others

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

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Instructions

1. Preheat and Prepare: Heat the oven to 220°C (200°C fan/gas mark 7). Butter a 900g loaf tin thoroughly and line it with a wide strip of baking parchment to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the strong white bread flour, instant polenta, baking powder, and 1 teaspoon of salt. Stir well to evenly distribute the leavening agent and salt with the flours.
3. Combine Wet Ingredients: In a separate jug, whisk together the eggs, whole milk, and melted butter until smooth and fully integrated.
4. Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter will be quite runny at this stage, which is normal because the polenta will absorb moisture as it bakes.
5. Add Cheese and Courgettes: Fold in the grated mature cheddar and the roughly grated courgettes until evenly distributed throughout the batter.
6. Bake the Cornbread: Pour the mixture into the prepared loaf tin and bake in the hot oven for 15 minutes. Then, reduce the oven temperature to 200°C (180°C fan/gas mark 6) and bake for an additional 25-30 minutes. To prevent the top from burning if it darkens too quickly, loosely cover with foil.
7. Check Doneness and Cool: Test the cornbread by inserting a skewer into its center. If it comes out clean, it is done. Allow the bread to cool completely in the tin before turning it out and slicing.

Notes

• The batter will be runny before baking but thickens as the polenta absorbs the liquid.
• Using a fan oven will help achieve a crispy crust while keeping the inside moist.
• Cover the top loosely with foil if it browns too fast during baking.
• The cornbread can be served warm or at room temperature alongside soups or salads.
• Grating the courgette roughly preserves moisture and texture without releasing too much water.

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

Keywords: courgette cornbread, cheddar cornbread, savory bread, polenta bread, zucchini bread, easy baking recipe