Enjoy this cheesy cornbread with a spicy chilli, or toasted and topped with poached eggs and grilled tomatoes for breakfast
Prep:10 mins
Cuts into 10
75g butter, melted, plus extra for the tin75g strong white bread flour150g instant polenta1 tbsp baking powder3 eggs350ml whole milk100g mature cheddar, grated2 small or 1 medium courgette (about 200g), trimmed and roughly grated
STEP 1Heat the oven to 220C/200C fan/gas 7. Butter a 900g loaf tin and line with a wide strip of baking parchment. Mix the flour, polenta and baking powder in a bowl with 1 tsp of salt.STEP 2Whisk the eggs, milk and melted butter in a jug. Pour into the dry ingredients and mix together. Stir in the cheese and courgettes. It will be quite runny at this stage but don’t worry, as the polenta gradually swells and soaks up the liquid in the oven.STEP 3Pour into the prepared loaf tin and bake for 15 mins, then turn the oven down to 200C/180C fan/gas 6 and cook for another 25-30 mins or until a skewer inserted in the middle of the loaf comes out clean (you can cover the top loosely with foil if starts to get dark too quickly).STEP 4Leave to cool completely in the tin, then turn out and slice.
