The addition of courgette makes for a supremely succulent loaf.
MAKES 1 small loaf
2 tbsp further virgin olive oil, plus further for the tin
1 banana shallot, peeled and finely chopped
1 tsp floor cumin
100g coarsely grated courgette
100g fantastic polenta
100g floor almonds
2 tsp baking powder, sifted
sea salt
2 medium eggs
175ml entire milk
100g feta, coarsely crumbled
1 mini pink pepper, core and seeds discarded, thinly sliced throughout
- Preheat the oven to 180C/ 160C fan/gasoline 4. Brush a 1lb nonstick loaf tin with oil and line the bottom with baking paper.
- Warmth 1 tbsp of the oil in a medium nonstick frying pan over a medium warmth, add the shallot and fry for a number of minutes till softened, then stir within the cumin and the courgette and take away from the warmth.
- Mix the polenta, floor almonds, baking powder and a pinch of salt in a big bowl. In one other bowl, whisk the eggs with the milk, then stir within the courgette combination and two thirds of the feta. Tip the moist components on to the dry ones and loosely mix, leaving the combination on the lumpy aspect as you would possibly if making muffins.
- Switch the combination to the tin. Toss the pepper with the remaining oil and blend within the remaining feta. Scatter this excessive of the cornbread and bake for 35-45 minutes till golden and crusty on the floor, and a skewer inserted into the centre comes out clear. Run a knife across the fringe of the loaf and go away to chill.
- Gently end up of the tin. The cornbread will preserve effectively in a single day loosely lined. It may also be chilled for a number of days after which reheated for 20 minutes in a 180C oven.