adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini zucchini and cheddar cornbreads recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your cozy weekends with delicious flavors!
Ingredients:
  • 60g Pure Butter with Real Sea Salt Crystals, melted
  • 300g can creamed corn
  • 2 eggs
  • 80ml milk
  • 300g self-raising flour
  • 125g polenta
  • 1 medium zucchini, coarsely grated
  • 80g pepper
  • 100g Epicure Cheddar, coarsely grated
  • Pinch of salt
  • 20.00 ml finely chopped rosemary
  • 55g olive
  • Mainland Epicure Cheddar, extra, to serve
  • Rosemary leaves, to serve
  • Red grapes, to serve
  • Dried pear, to serve
  • Mixed olives, to serve
  • Mainland Pure Butter with Real Sea Salt Crystals, extra, to serve
Instructions:
  • 1. Preheat your oven to 200°C and generously grease 8 holes of a ¾-cup (185ml) mini loaf pan. 2. In a jug, whisk together melted butter, creamed corn, eggs, and milk until well combined. 3. In a separate bowl, combine flour and polenta, then make a well in the center. 4. Pour the butter mixture into the well in the dry ingredients and stir until just combined.
  • Drain the zucchini well and mix it with the polenta, capsicum, half of the grated cheddar, and salt in a bowl. Blend everything together and spoon the mixture into the prepared molds, smoothing the tops. Finish by topping each with a sprinkle of chopped rosemary, sliced olives, and the rest of the grated cheddar.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it rest in the pan for 3 minutes before moving to a wire rack to cool.

Similar Recipes