The addition of courgette makes for a supremely succulent loaf.
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
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