A delightful vegetarian twist on classic comfort food: Introducing the Baby Marrow Corn Loaf. Grated baby marrow (zucchini), creamy corn, and cheddar cheese meld into a moist and flavour-packed loaf that’s low in sugar yet rich in texture and taste. With a touch of red chilli for warmth and a golden crust achieved through slow baking, this unique loaf serves beautifully as a savoury breakfast, lunchbox treat, or side at any gathering.
Baby marrow corn loaf
Ingredients
- 1 baby marrow (120g)
- 2 cups self-raising flour
- 1 tsp salt
- 1 cup polenta
- ¾ cup grated cheddar cheese
- 1 fresh red chilli, seeded and finely chopped
- 420g can corn kernels, drained, rinsed
- 310g can creamed corn
- ½ cup buttermilk
- 3 eggs
- 40g butter, melted
Instructions
PREHEAT the oven to 180°C. Oil a 14cm x 23cm loaf tin and line the base and sides with baking paper.
COARSELY grate baby marrow and place in a sieve; push out excess water and drain well.
SIFT flour and salt into a bowl. Stir in polenta, ½ cup of the cheese and the chilli. In a separate bowl, combine zucchini, corn kernels, creamed corn, buttermilk, eggs and butter. Add to the flour mixture and stir until combined. Spread mixture into the prepared tin; sprinkle with remaining cheddar.
BAKE loaf for 2 hours (cover tin with foil if it starts to over-brown). Leave in tin for 5 minutes before turning out on a wire rack to cool.
Notes
TIP: You will need to use traditional polenta (cornmeal) for this recipe, not the instant variety.
