Annie Bell's courgette and feta cornbread recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s courgette and feta cornbread recipe By You Magazine - January 16, 2022 The addition of courgette makes for a supremely succulent loaf. Chris Alack MAKES 1 SMALL LOAF 2 tbsp extra virgin olive oil, plus extra for the tin 1 banana shallot, peeled and finely chopped 1 tsp ground cumin 100g coarsely grated courgette 100g fine polenta 100g ground almonds 2 tsp baking powder, sifted Sea salt 2 medium eggs 175ml whole milk 100g feta, coarsely crumbled 1 mini red pepper, core and seeds discarded, thinly sliced across Preheat the oven to 180C/160C fan/gas 4. Brush a 1lb nonstick loaf tin with oil and line the base with baking paper. Heat 1 tbsp of the oil in a medium nonstick frying pan over a medium heat, add the shallot and fry for several minutes until softened, then stir in the cumin and the courgette and remove from the heat. Combine the polenta, ground almonds, baking powder and a pinch of salt in a large bowl. In another bowl, whisk the eggs with the milk, then stir in the courgette mixture and two thirds of the feta. Tip the wet ingredients on to the dry ones and loosely combine, leaving the mixture on the lumpy side as you might if making muffins. Transfer the mixture to the tin. Toss the pepper with the remaining oil and mix in the remaining feta. Scatter this over the top of the cornbread and bake for 35-45 minutes until golden and crusty on the surface, and a skewer inserted into the centre comes out clean. Run a knife around the edge of the loaf and leave to cool. Gently turn out of the tin. The cornbread will keep well overnight loosely covered. It can also be chilled for several days and then reheated for 20 minutes in a 180C oven. Food styling: Clare Lewis. Stylist: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved