betty's cheese and vegetable "corn bread" loaf
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.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
2 loaf or about 8-10 slices
Ingredients
- - 1 cup self raising flour
- - 1/2 teaspoon cayenne pepper
- - 1/2 teaspoon ground cumin
- - 1 cup cornmeal (fine polenta)
- - 2 eggs, at room temp.
- - 1 cup milk
- - 1 zucchini, grated
- - 1 carrot, grated
- - 1 cup grated cheese (i like tasty)
- - sesame seeds of poppy seeds to top
How To Make betty's cheese and vegetable "corn bread" loaf
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Step 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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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Soy Free
Tag:
#Healthy
Keyword:
#cheese
Keyword:
#tex-mex
Keyword:
#zucchini
Keyword:
#Carrots
Keyword:
#mexican
Ingredient:
Vegetable
Method:
Bake
Culture:
Australian
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