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*NEW* Courgette Cornbread Squares - Charlotte Stirling-Reed

*NEW* Courgette Cornbread Squares - Charlotte Stirling-Reed

A huge thank you for Charlotte for letting us share this recipe. Extracted from How to Wean Your Baby by Charlotte Stirling-Reed (Vermilion, £16.99) Photography by Haarala Hamilton 2022`.

About the recipe

This is one of my favourite recipes from the book – it’s so tasty and makes a great snack, lunch or side, as well as being fab topped with a dollop of cream cheese and some dill or a spoonful of hummus with some ground pistachios. I love this one on its own though, and it’s now a regular in our freezer. This recipe makes a good amount and packs lots of flavours and textures. I hope your little ones will love it.

Prep: 10-15 minutes

Cook: 25-30 minutes

Makes: 20-25 squares

Courgette Cornbread Squares 

(Photography by Haarala Hamilton 2022)

What you will need

- 50g unsalted butter or dairy-free spread

- 4 spring onions, trimmed and finely chopped

- 2 courgettes (about 350g), trimmed and coarsely grated

- 1 large free-range egg, beaten

- 125ml milk of choice

- 125g Greek yoghurt

- 198g tin sweetcorn, drained

- 100g plain flour

- 150g cornmeal or polenta

- 30g mature Cheddar cheese, grated


1.Preheat the oven to 200˚C/180˚C fan.Line a 20 x 30-cm tin with greaseproof paper.

2.Melt the butter or spread in a large frying pan, add the spring onions and courgettes and cook for 10 minutes, stirring occasionally until soft and cooked down. Leave to one side to cool completely.

3.Mix the egg, milk, yoghurt and sweetcorn together in a bowl.

4.Add the flour, cornmeal, Cheddar, and cooled veg, and give it a good mix to combine.

5.Pour the mixture into the tin and bake for 25 minutes, or until golden and cooked through.

6.Cool in the tin then transfer to a cooling rack and cut into 20–25 squares.

These will keep in an airtight container for 2 days or can be added to your freezer stash


The book launch

How to feed your toddler by Charlotte Stirling-Reed
Click here for more details on ordering your copy!  

About the Author


Charlotte Stirling-Reed is a leading nutritionist based in the UK. She has a first class degree in Human Biology and Nutrition (BSc), a Masters (MSc) in Nutrition and Public Health, and is Registered with the Association for Nutrition. Founder of her successful consultancy practice - SR Nutrition - Charlotte works with a variety of clients including global brands and celebrities. Charlotte is the nutritionist who worked with Joe Wicks on his Wean in 15 book and has a strong social media platform with nearly 200k followers on Instagram (@SR_Nutrition). Charlotte started her career working for the NHS and has since spent many years working with families.

Veg-Led Weaning Approach by Charlotte Stirling-Reed

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