For the cornbread:
- 125 g polenta
- 125 g plain flour
- 0.5 tsp bicarbonate of soda
- 2 tsp baking powder
- 1 bunch spring onions, finely chopped
- 50 g mature Cheddar, grated
- 2 medium free-range eggs
- 150 g natural yogurt
- 150 ml whole milk
- 25 g unsalted butter, melted
For the chowder:
- 2 shallots, finely chopped
- 20 g unsalted butter
- 1 clove garlic, finely chopped
- 300 g butternut squash, cubed
- 2 medium floury potatoes, cubed
- 300 ml vegetable stock
- 100 ml double cream
- 300 g frozen sweetcorn
- 300 ml whole milk
- 300 g line-caught cod loin, cubed
- 1 small fresh flat-leaf parsley, chopped
Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 23cm square baking tin.
Make the cornbread. In a large bowl, mix together the polenta, flour, baking powder, bicarbonate of soda, spring onions and Cheddar until combined. Make a well in the centre and set aside.
In a separate bowl, whisk together the eggs, yogurt, milk and melted butter. Pour this mixture into the well of the dry ingredients and stir until everything is combined. Pour the batter into the greased baking tin and bake in the oven for 20 mins until golden.
Meanwhile, make the chowder. Melt the butter in a large saucepan and gently cook the shallots and garlic for 3 mins until softened. Stir in the squash and potatoes, and cook for a further 5 mins. Pour over the vegetable stock, double cream and milk, and bring to a gentle simmer.
Add the sweetcorn and simmer for 5 mins. Using either a hand-held blender or a free-standing blender, purée half of the mixture until thickened and smooth. Return the puréed mixture to the pan, add the fish and parsley, and cook for a further 5 mins until the fish is opaque.
For toddlers, serve at room temperature with a piece of the cornbread on the side.