Courgette cornbread

Courgette cornbread

30 min. Active
1 hr 5 min. Total
205 kcal per piece
vegetarian
Nutritional value / piece: Fat: 7 g, Carbohydrate: 29 g, Protein: 5 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Cooking spoon
  • Measuring cup
  • Oven mitts
  • Rösti grater
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Kitchen scales
  • Cooling rack
  • One square springform pan (approx. 23 cm), base lined with baking paper

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare

a little butter

Mixture

120 g butter, melted, left to cool
80 g coarse cane sugar
2 eggs
3 dl buttermilk
200 g yellow courgettes

Dough

300 g white flour
2 tsp baking powder
200 g medium-fine polenta
1 tsp sodium bicarbonate
¾ tsp cinnamon
1 ¾ tsp salt
½ tbsp medium-fine polenta
½ tbsp coarse cane sugar
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How it's done

The kids can help at the marked areas .

To prepare

a little butter

Grease the sides of the springform tin.

Mixture

120 g butter, melted, left to cool
80 g coarse cane sugar
2 eggs
3 dl buttermilk
200 g yellow courgettes

Place the butter and sugar in a bowl, mix with a wooden spoon. Add the eggs, continue to mix. Slowly pour in the buttermilk while whisking. Roughly grate the courgettes,add to the mixture.

Dough

300 g white flour
2 tsp baking powder
200 g medium-fine polenta
1 tsp sodium bicarbonate
¾ tsp cinnamon
1 ¾ tsp salt

In a bowl, mix the flour with all the other ingredients up to and including the salt, add to the mixture and stir to combine. Transfer the dough to the prepared tin.

½ tbsp medium-fine polenta
½ tbsp coarse cane sugar

Mix the cornmeal and sugar in a small bowl, sprinkle over the dough.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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