Courgette Cheddar Cornbread Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Steps:

• Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
• Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Steps:

• Heat oven to 200C/180C fan/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.
• Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together - try not to overwork the dough or the bread will be heavy.
• Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

Steps:

• For the pastry, tip the flour, butter and parmesan into a food processor. Blitz to a rough crumb, then add the yolks and 2 tbsp water. Pulse to a loose dough, then tip the mix out onto a floured surface and knead a few times to a smooth pastry.
• Roll the pastry between two sheets of baking parchment to the thickness of a £1 coin - the disc should be big enough to fit a 20cm tart tin with a loose base. Chill in the fridge for 1 hr.
• While the pastry is chilling, salt the courgette and spring onions, and leave for 1 hr in a colander with a bowl underneath to catch the juices.
• Use the pastry to line the tin. Work it into the corners, then cut away any pastry from the edges. Pop back in the fridge for 10 mins or so.
• Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans, and bake for 20 mins. Lift off the parchment and beans, and continue to bake until the base is fully cooked and biscuity brown. Remove from the oven and leave to cool.
• Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water. Tip into a large mixing bowl and stir through the blue cheese, onion marmalade and thyme. Spread the mix over the bottom of the tart case.
• Whisk together the cream, whole egg and yolks with some seasoning. Pour this over the courgette filling and bake for 30-35 mins until just set. Remove from the oven and leave to cool completely before cutting into slices.