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Pumpkin cornmeal bread
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Chill for 5 minutes before serving.
Ingredients:
  • Olive oil, to grease
  • 190g (1 1/4 cups) self-raising flour
  • 4.00 gm baking powder
  • 2.40 gm salt
  • 90g (1/2 cup) polenta (cornmeal)
  • 2 eggs, lightly whisked
  • 185ml (3/4 cup) milk
  • 60g butter, melted
  • 40g (1/2 cup) cheddar, coarsely grated
  • 180g (2/3 cup) cooked butternut pumpkin, mashed
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 1 x 270g can corn kernels, drained
Instructions:
  • Preheat your oven to 180°C. Grease an 11 x 21cm loaf pan with oil and line it with non-stick baking paper. In a large bowl, sift together the flour, baking powder, salt, and polenta, then create a well in the center of the mixture.
  • In a large bowl, briskly whisk together egg, milk, and butter using a fork. Add cheddar, pumpkin, capsicum, and corn, then fold in the flour mixture until just combined.
  • Transfer the mixture into the prepared pan, ensuring the surface is smooth. Bake in the oven for 45-50 minutes or until a skewer poked into the center comes out clean. Let it sit in the pan for 5 minutes to cool slightly before transferring it to a wire rack to cool completely.

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