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Courgette & Cheddar Cornbread
Ingredients
  • 75g butter, melted, plus extra for the tin
  • 75g strong white bread flour
  • 150g instant polenta
  • 1 tbsp baking powder
  • 3 eggs
  • 350ml whole milk
  • 100g mature cheddar, grated
  • 2 small or 1 medium courgette (about 200g), trimmed and roughly grated
Steps
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