This is a delicious way to use up any leftover vegetables and cheese (if there is any left) from Christmas dinner.
This cornbread is made with polenta and is very easy to do. You assemble all the ingredients and mix it all up and bake it in the oven. The result is this cornbread loaf full of cheesy vegetable goodness.
There are no set amounts of ingredients, just use whatever you have leftover. I would suggest adding lots of cheese, any type of cheese, as this will make it taste extra delicious.
This leftover recipe is a handy one that you will keep returning to. The vegetarian cornbread can keep for a few days in the fridge and heats up well.
Here are some other Christmas leftover recipes you can try
This recipe was developed by the Tesco development team. See their other Christmas leftover recipes here.
Leftover cheesy vegetarian cornbread
- 325 g butternut squash cut into cubes around 1.5cm or 325g of any other leftover root veggies
- 3 tbsp olive oil
- 210 g fine cornmeal or polenta
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 5 g salt
- 1 medium egg lightly beaten
- 125 g natural yoghurt
- 100 ml semi-skimmed milk
- 125 g extra-mature cheddar finely grated
- 20 g pack of fresh sage 15g chopped and remaining leaves reserved
- Line a 34 x 20cm tin with non-stick baking paper and heat the oven to gas mark 5, 190°C, fan 170°C.
- Combine the cornmeal or polenta, baking powder, bicarbonate of soda and salt in a mixing bowl. Add the egg, yogurt, milk, 100g of the grated cheese, remaining olive oil, chopped sage and two-thirds of the squash. Mix to just combine, then spoon into the lined tin, smoothing the top.
- Scatter with the reserved sage leaves, squash and cheese. Bake for 35 mins or until risen, firm and golden. Cool in the tin for 10 mins then turn out and cut into squares.
- If freezing, when ready to eat, bake at the same temperature for an extra 10 – 15 mins.