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betty's cheese and vegetable "corn bread" loaf

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

Cheesy and delicious, I love this warm, topped with creamed cheese and salsa. This is "corn bread" is baked in a loaf tin and slices beautifully. Loaded with grated veggies and cheese this is perfect with casserole, part of a BBQ or to accompany a Mexican meal. I normally double, make two and freeze one. Freeze for up to 12 weeks.

yield 2 loaf or about 8-10 slices
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For betty's cheese and vegetable "corn bread" loaf

  • 1 cup self raising flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 cup cornmeal (fine polenta)
  • 2 eggs, at room temp.
  • 1 cup milk
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 cup grated cheese (i like tasty)
  • sesame seeds of poppy seeds to top

How To Make betty's cheese and vegetable "corn bread" loaf

  • 1
    Pre-heat oven to 375oF/190oC and grease and line a 8x4 inch loaf tin (19x9cm) and set aside. Grate the veggies and cheese. Set aside until needed.
  • 2
    In a bowl, sift in the flour and spices. Stir in the cornmeal. In a jug, whisk the eggs and milk. Pour into the bowl and fold through.
  • 3
    Fold through the grated veggies and cheese. Gently pour into the prepared tin. Smooth the top and pour over the seeds.
  • 4
    Bake for 40-45 minutes or until a skewer comes out clean. Stand for 5 minutes. Serve hot or transfer to a wire rack and cool completely.
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