Cheesy Courgette Cornbread



A quick and easy recipe here. One to knock up in minutes when you want something tasty and delicious that uses some of the wonderful courgettes around now.
Some tips here:
Use small firm courgettes, I popped the flowers on top to give a flourish.
Always use a mature well flavoured cheese, I used cheddar but a blue cheese would work just as well.
Whilst I baked a loaf you could just as easily dive the mixture between 12 muffin cases and bake for 20 minutes.
I serve the bread alongside grilled meat or fish and salads. Any leftovers are delicious lightly toasted and then buttered.


Sift the dry ingredients together.
Beat the eggs with the buttermilk and oil.
Fold all the ingredients, but 30g 1oz Parmesan and the courgette flowers, together until just mixed. Spoon into a greased 1 kg 2lb. loaf tin and sprinkle over the rest of the Parmesan. Lay the flowers on top of the loaf, pressing in gently.
Bake in a hot oven 200C/400F/gas 6 for 50-60 minutes or until well risen and golden brown.

Cool on a rack before serving in thick slices.

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