Baby marrow corn loaf

Baby marrow corn loaf

PREP TIME 15 minutes | COOK TIME 2 hours | MAKES 1 

Low Sugar, Vegetarian

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

METHOD

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.

TIP:  You will need to use traditional polenta (cornmeal) for this recipe, not the instant variety. 

Print Recipe

Baby marrow corn loaf

Serves: 1 loaf

Prep Time: 15 minutes – Cooking Time: 2 hours

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

1

Preheat the oven to 180°C. Oil a 14cm x 23cm loaf tin and line the base and sides with baking paper.

2

Coarsely grate baby marrow and place in a sieve; push out excess water and drain well.

3

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.

4

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.

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ALSO SEE: Gluten-free seed loaf

Gluten-free seed loaf

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.