Betty's Cheese and Vegetable "Corn Bread" Loaf

Betty's Cheese And Vegetable Corn Bread Loaf Recipe

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Betty Bramanis


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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2 loaf or about 8-10 slices
15 Min
40 Min


  • ·
    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


  1. Pre-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.
  2. In 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.
  3. Fold through the grated veggies and cheese. Gently pour into the prepared tin. Smooth the top and pour over the seeds.
  4. Bake 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.

Printable Recipe Card

About Betty's Cheese and Vegetable "Corn Bread" Loaf

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Australian
Dietary Needs: Vegetarian Low Fat Soy Free
Other Tag: Healthy

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