I was inspired to make this slow cooker summer vegetable cheesy cornbread by a gorgeous looking cornbread I saw made by The Bojon Gourmet – take a look here. I thought I’d try to make something a bit like this using my slow cooker, and with different toppings to suit my family. The basic cornbread recipe is based on a Jamie Oliver’s Chilli cheese cornbread.
This dish is lovely for a summer lunch or picnic, served with salads, olives, cheese and sliced meat, or as an accompaniment to chilli and rice on an autumn evening. It was also lovely on its own for a quick lunch.
- 2 onions
- 2 corn on the cob
- 4 medium eggs, beaten
- 300 g polenta
- 220 ml semi skimmed milk
- 1 tsp baking powder
- 6 tbsp plain flour
- 100 g medium cheddar
- 150 g baby plum tomatoes
- 2 baby courgettes
- 1/3 of a red pepper
- 1/3 of a green pepper
- Olive oil
Fry the onions in some oil until soft, then add the corn (remove it from the cobs with a sharp knife). Fry for about another 3-4 minutes. Then leave it to cool for a few minutes.
Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
Mix in the onions and sweetcorn.
Grease an 8 inch silicone pan and pour in the polenta, onion and sweetcorn mixture.
Halve the tomatoes and chop the other vegetables, and place them on top, pressing in slightly.
Place the pan in your slow cooker. Put some water under your pan if your slow cooker cannot be used dry.
Cook on high for two hours approx or until a skewer or knife comes out clean.
Drizzle on a little olive oil, sprinkle on some mixed herbs, then sprinkle on the rest of the cheese on top and brown in a hot oven for 10 minutes.
This recipe is cooked in a slow cooker, based on vegetarian ingredients, and I used up a packet of polenta to make it so I think it counts as a frugal recipe.
I’m also linking up with #CookBlogShare which can be found here at Supergoldenbakes and #recipeoftheweek.