Vegetable Corn Bread
This image courtesy of Joseph DeLeo
NotesAny 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.
Serves8 to 10
Cooking Methodbaking
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together, game day
Dietary Considerationvegetarian
Equipmentbaking/gratin dish
Taste and Texturesavory
Type of Dishcorn bread
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
- 9-inch square baking pan
Instructions
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Preheat the oven to 350°. Butter the baking pan.
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In a mixing bowl, combine the dry ingredients. Add the liquid ingredients and mix well. Fold in the vegetables.
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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.
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