betty's cheese and vegetable "corn bread" loaf
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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.
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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
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1 cup self raising flour
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1/2 teaspoon cayenne pepper
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1/2 teaspoon ground cumin
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1 cup cornmeal (fine polenta)
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2 eggs, at room temp.
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1 cup milk
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1 zucchini, grated
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1 carrot, grated
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1 cup grated cheese (i like tasty)
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sesame seeds of poppy seeds to top
How To Make betty's cheese and vegetable "corn bread" loaf
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1Pre-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.
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2In 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.
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3Fold through the grated veggies and cheese. Gently pour into the prepared tin. Smooth the top and pour over the seeds.
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4Bake 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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Categories & Tags for Betty's Cheese and Vegetable "Corn Bread" Loaf:
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