More Than Vegetables Cornbread Recipes

VEGETABLE CORN BREAD

The suggested vegetables here are just that, a gentle suggestion. Mix it up depending on what's in season and fresh at the market. Make it taste good! This recipe will support about five cups of chopped vegetables. Any more and the batter doesn't hold together very well, and any less, it's not really vegetable corn bread. I like to use a variety of chiles and leave the seeds in the rings to give the corn bread some kick, but you could remove them or try chopped zucchini, yellow squash, or eggplant. If you use these more watery vegetables, you should parcook them first to remove some of the moisture (this could be as simple as zapping in the microwave and draining off the excess water). Make sure to seek out whole-grain, not self-rising cornmeal for the best corn flavor. It is also known as "nondegerminated." How's that for a word?

Provided by Virginia Willis

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

Vegetable Corn Bread image

Steps:

Preheat the oven to 450 degrees F.
Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm.

Nutrition Facts : Calories 208, Fat 6 grams, Carbohydrate 33 grams, Fiber 6 grams, Protein 6 grams

Ingredients

2 tablespoons canola oil
2 cups yellow whole-grain cornmeal
1 teaspoon fine sea salt
1 teaspoon baking soda
6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 cup)
1 red onion, chopped
Cut and scraped kernels from 2 ears of fresh corn, cut from the cob (about 1 cup)
1 banana pepper, thinly sliced into rings
1 jalapeno chile, thinly sliced into rings
1 small red chile, such as bird's eye or Thai, thinly sliced into rings
1/2 poblano chile, cored, seeded, and chopped
2 cups low-fat buttermilk
1 large egg, lightly beaten

MORE THAN VEGETABLES CORNBREAD

Provided by Nancy Harmon Jenkins

Categories side dish

Time 40m

Yield 8 servings (16 squares)

Number Of Ingredients 11

More Than Vegetables Cornbread image

Steps:

Preheat oven to 425 degrees.
Grease a 9-inch-square baking pan. If using fresh mild chilies, peel by roasting over gas flame or under broiler until skin is blackened. Rub off skin. Discard seeds and white membrane and slice peppers in strips.
Mix dry ingredients, stirring to incorporate baking powder throughout.
Mix egg, oil and milk, and stir into dry ingredients. Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.
Turn into prepared pan and bake 25 to 30 minutes, or until top starts to brown and sides pull away from pan. Remove and serve immediately, cut into squares.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1/3 cup canola or other vegetable oil, plus oil for greasing pan
1/2 cup sliced roasted fresh mild chilies, poblanos or anaheims (use canned if fresh are unavailable)
1/2 cup parched cornmeal (see note)
1/2 cup commercial cornmeal
1 cup unbleached all-purpose wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1 egg
3/4 cup skim milk
2 small hot serrano chilies, seeded and chopped

GARDEN VEGETABLE CORNBREAD

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 11

Garden Vegetable Cornbread image

Steps:

Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1 cup yellow cornmeal
3/4 cup whole wheat flour
2-1/2 teaspoons baking powder
2 teaspoons minced fresh chives
3/4 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
2 tablespoons honey
3/4 cup shredded carrots (about 1-1/2 carrots)
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped seeded fresh poblano pepper

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Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

More Than Vegetables Cornbread Recipes

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