Recipes

From Vegetables by Sophie Grigson, this bread can be made with any kind of pumpkin or squash when they are around in the autumn.

Serving 8

    115g (4oz) plain flour
    175g (6oz) yellow cornmeal
    1 level tbsp baking powder
    1 tbsp caster sugar
    250g (9oz) pumpkin flesh, coarsely grated
    4 tbsp chopped chives
    ½ tsp salt
    200ml (7 fl oz) milk
    2 eggs
    4 tbsp extra virgin olive oil or melted butter

Method

Preheat the oven to 200C/400F/gas mark 6.

Grease a 20cm (8in) square shallow tin generously.

Mix the flour with the cornmeal, baking powder, sugar, pumpkin, chives and salt. Make a well in the centre and pour in the milk. Add the eggs and oil or melted butter and stir all the ingredients together until evenly mixed.

Pour into the prepared tin and bake in the preheated oven for 20–25 minutes until firm to the touch. Double check by plunging a skewer into the centre - if it comes out clean, then the cornbread is done.

Let it rest for five minutes then turn out and eat warm or cold cut into chunky squares.