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vegetable-corn-bread

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield : Serves 8 to 10

Ingredients

  • 2 tablespoons butter, for the baking pan
  • 1 1/3 cups yellow cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons salt
  • ¾ cup buttermilk
  • 2 eggs, lightly beaten
  • ¼ cup vegetable oil or rendered bacon fat
  • 1 cup grated zucchini
  • ½ cup peeled, seeded, and chopped tomatoes
  • ¼ cup seeded, deveined, and chopped sweet red bell pepper
  • 2 tablespoons chopped green chile or jalapeno peppers
  • 1 ear fresh sweet corn, kernels removed

Equipment:

  • 9-inch square baking pan

Directions

Preheat the oven to 350°. Butter the baking pan.

In a mixing bowl, combine the dry ingredients. Add the liquid ingredients and mix well. Fold in the vegetables.

Pour the batter into the pan and bake for 35 minutes, or until the edges turn golden and pull away from the sides of the pan.

Notes

Any combination of leftover vegetables may be used.

Timing here is set for low altitude cooking. In a high altitude, bake at 400° for 45 minutes.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

182kcal (9%)
60mg (6%)
7mg (12%)
43mcg RAE (1%)
194mg
32mg
4g
3g
2g
19g
49mg (16%)
1481mg (62%)
2g (12%)
10g (16%)
1mg (6%)
 

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