Ingredients for Courgette Cornbread

• 110g (1 stick) unsalted butter plus more for pan

• 2 large eggs, lightly beaten

• 120ml buttermilk

• 1 large courgette (about 275g )

• 130g plain flour

• 60g wholemeal flour

• 60g sugar

• 1 teaspoon baking powder

• 3/4 teaspoons fine sea salt

• 1/2 teaspoons bicarbonate of soda

• 180ml medium-grind cornmeal

Position a rack in the middle of oven and preheat to 177°C. Butter a 9x5x3" loaf pan.

Melt 120ml butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim courgette ends. Thinly slice five 1/8" rounds from 1 end of courgette and reserve for garnish. Coarsely grate remaining courgette. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt, and bicarbonate of soda into a large bowl. Whisk in cornmeal. Add courgette mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved courgette slices atop batter down centre in a single layer.

Bake bread until golden and a tester inserted into centre comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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