Leftover cheesy vegetarian cornbread
Ingredients
- 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
Instructions
- 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.
Notes
This is a really useful recipe to use with any leftover roast dinner and especially great for Christmas leftovers.
The best thing with this is that you don't have to cook it on Boxing day.
You can prepare this cornbread with all the ingredients, ready to bake and then freeze it. Then just bake when you want to eat it.