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Photo of Vegetable cornbread by WW

Vegetable cornbread

3
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
8
Difficulty
Easy
We’re giving this classic US bake a veggie boost to help your five-a-day

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Courgette

400 g, coarsely grated

Paprika

1 teaspoon(s), level, smoked

Chilli flakes

½ teaspoon(s), level

Buttermilk

300 ml

Polenta, Dry

200 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level

Egg, whole, raw

1 large, raw, lightly beaten

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place a 20cm ovenproof frying pan over a medium heat and mist with cooking spray.
  2. Add the onion and fry for 5 minutes until softened. Stir in the courgette and cook for 5 minutes. Increase the heat to medium-high and cook for 3-5 minutes or until all the liquid has evaporated and the courgette mixture is dry. Sprinkle over the smoked paprika and chilli flakes, season generously, then stir. Remove the pan from the heat.
  3. In a large bowl, whisk together the buttermilk and the polenta, baking powder, bicarbonate of soda and beaten egg until well combined. Add the courgette mixture and stir, combining well. Pour it all into the frying pan. Transfer to the oven for 25 minutes or until golden and firm to the touch.
  4. Leave to cool for at least 30 minutes. Slice into wedges and serve warm or cold.

Notes

For brunch, top each cornbread wedge with 1 poached egg, 40g avocado and ½ tbsp reduced fat soured cream.

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