It may be hard to believe considering my track record of posting many, many sweet recipes, but I actually prefer savoury foods over sweet. One of those savoury foods which has always intrigued me is cornbread. For some reason I have been on a mission to try to find a great cornbread recipe (during which time I have found many terrible ones)…and I think I finally have found it 🙂
Cornbread is very common in American cuisine, more specifically south or southwestern cuisine where it is often served with barbecued meats or chilli con carne. Cornbread can be baked, steamed or fried. These different cooking techniques will dramatically change both the taste and texture of the finished product. Sometimes it can be so sloppy it is eaten with a spoon! However I prefer the baked style which is also known as a quick bread = a bread which is quickly made since it doesn’t contain yeast.
Some cornbread recipes I have tried in the past have been quite dry as the cornmeal or polenta used in it has a dry and gritty texture, but this also helps to provide cornbread with the lovely crunch. With this recipe I added zucchini and used buttermilk (1/2 yoghurt, 1/2 milk) to provide a little extra moisture. I also added some fresh red capsicum as I think it teams really well with corn. Roasted capsicum could be used instead. Other ideas for more flavours to add are cold roasted pumpkin, crumbled fetta and/or fresh basil. I think I will try all of those next time and make them into individual sized muffins. They would be a great picnic food.
This recipe made 1 x 8 inch (20cm) square tin. It is very easy to slice so can be slice quite thinly (or thickly of course). It lends itself to spreading butter on it, but try to resist the urge as it is not necessary and will only add many extra unnecessary calories and saturated fat. It is lovely warm straight out of the oven on its own, and I can imagine serving it with some delicious homemade tomato & basil or pumpkin soup….mmm. Enjoy 🙂
Cornbread with zucchini and capsicum
- ½ cup wholemeal self raising flour
- ½ cup white self raising flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup polenta
- 2 Tablespoons castor sugar
- 1 medium zucchini (150g) grated
- ½ cup diced red capsicum
- 1 cup buttermilk (I used half yoghurt, half milk)
- 3 Tablespoons olive oil
- 1 egg
Line a 20cm square tin with baking paper. Preheat oven to 170 degrees.
Into a large bowl, sift flours and baking powder, add salt, polenta, sugar, zucchini and capsicum.
In a smaller bowl, whisk together egg, buttermilk and olive oil, pour into dry ingredients and stir through until well mixed.
Pour into prepared tin and bake for 30 mins approximately, until firm to touch on top.
Leave to cool in tin for 5 minutes, then place on rack to cool.
Would easily slice into 24 pieces with each piece having:
312kJ = 74 calories
2g protein, 10g carbohydrate, 2.5g fat with only 0.5g saturated fat and 0.7g fibre
Oops, I forgot to add that it is a little odd putting sugar in a savoury bread, however I have tried it with and without and it definitely has a better texture WITH the sugar. The end result is in no way sweet.
I also do not usually add salt when cooking but this is another time when it makes such a difference in bringing out all the lovely flavours of the bread. It is only a small amount after all and would be a lot less than what is in regular bread 🙂