Vegetable cornbread
3
Points®
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.
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