I love making bread when I get a chance too. This one is a cornbread that has some veggies mixed in. It took WAY longer to bake than the directions said so don’t try to time it right with dinner, make it ahead of time or in 2 smaller pans instead of 1 pan.
Zucchini Green Chilli Cornbread
(Adapted from Cook Eat Live Vegetarian)
220 ml (1 cup) milk (I used goat’s milk)
100 gr (1 cup) grated courgette/zucchini
1/2 large onion, finely chopped
55 ml (1/4 cup) olive oil
2 green chillies/jalapenos, finely chopped
190 gr (1 1/4 cups) cornflour (arepa flour) or polenta/cornmeal
150 gr plain flour
1 tbsp sugar
4 tsp baking powder
1 tsp salt
1/2 tsp dried chilli flakes
1/2 tsp turmeric (for colour) not necessary if you are using polenta/cornmeal
1 few sprigs of fresh thyme leaves removed
60 gr (1 cup) grated cheese (I used Manchego & Red Leicester) plus extra for topping
Preheat oven to 180 C. Put all the wet ingredients in one bowl and whisk together well.
Sieve the 2 flours into another bowl and add the rest of the dry ingredients to that bowl, mix well.
Add the dry ingredients to the wet ingredients and stir until just combined, do not over mix or it will be tough.
Oil and flour a loaf tin or baking dish (or line with baking paper). Tip the batter into the loaf tin/baking dish and even out the top.
Bake for 30 minutes then remove from the oven and sprinkle over a thin layer of grated cheese.
Return to the oven for 5 minutes or until a cocktail stick stuck in the middle comes out clean.
Leave to cool slightly before removing from the tin.
Slice and serve warm or at room temperature.