Thyme, corn and cheddar loaf

 

This loaf is perfect for baby led weaning and weaning. It is delicious served as a lunch alongside some salad or served on its own as a savoury snack. Also, it freezes well, so can be made ahead of time by busy mums and dads. If you’re looking for a sweet snack, have a look at my sugar free flapjacks.

Thyme, sweetcorn and cheddar loaf 

OB has recently learnt the word ‘cook’ and will tell anyone who is listening,  and even those who aren’t,  ‘mummy cook’. So I asked him today if he would like to cook with mummy and he was very excited.

I love cooking with OB, I get to share something I enjoy and channel my inner T.V chef.

I love cooking with OB,  it’s a chance for me to share something I enjoy with him, but it also gives me the chance to channel my inner T.V. chef. I know it’s sad, but since I was a kid I always wanted to have all my ingredients weighed out and in separate bowls ready to get mixing. Fortunately,  I find this the easiest way to cook with a small person who isn’t the most patient.

To make the loaf you will need:

dry ingredients;

165g of sweetcorn, with no added salt or sugar (this is a small tin you can buy in any supermarket)

125g cheddar cheese,  grated

100g of grated courgette,  approximately 1 medium courgette

Pinch of fresh thyme, you could replace the thyme with other herbs if you prefer, e.g. oregano, sage, rosemary. For this recipe I would use fresh herbs, but you could use dried.

330g self raising flour

1 tsp of baking powder

wet ingredients;

125ml of oil,  any is fine,  I used vegetable oil

125ml of milk, I used whole milk

2 medium free range eggs

To make the loaf simply stir all the dry ingredients together. This is the part of the recipe I let OB do as he can mix and lets face it, eat, the ingredients without any worry about him coming into contact with raw eggs.

In a separate jug mix together the wet ingredients.

Pour the wet ingredients into the dry and stir.

Pour the mix into a lined loaf tin and bake for 45 minutes to an hour at 180 degrees. You can tell it is cooked by inserting a skewer and when you take it out there shouldn’t be any mixture stuck to it, although it may look a little wet still.

 

If you want to freeze it, I find the best way is to cut it into slices, wrap each slice in cling film and pop in a sandwich bag. Then stash in the deep freeze for up to 3 months.  You can defrost it naturally, or sometimes if I forget to get it out, I pop it in the toaster.

I hope you like the recipe, if you do, please share it and let me know if you make it

Amy x

 

I love cooking for my little boy, but as a full time teacher, my recipes need to be quick, healthy and easy to make.

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