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
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
VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
- Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
- For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
- Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
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
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
MORE THAN VEGETABLES CORNBREAD
Provided by Nancy Harmon Jenkins
Categories side dish
Time 40m
Yield 8 servings (16 squares)
Number Of Ingredients 11
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
MEXICAN VEGETABLES ON CORNBREAD
This is a filling for an open-faced sandwich. The recipe is from "New Recipes from Moosewood Restaurant"
Provided by MsBindy
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions and garlic in oil for 5 minutes.
- Add the carrots, cover, and saute for 5 more minutes, stirring occasionally.
- Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender.
- The mixture should be saucy; add more tomato juice if necessary.
- Serve over hot corn bread and top with sour cream or cheese.
Nutrition Facts : Calories 240.8, Fat 8.5, SaturatedFat 1.1, Sodium 208.6, Carbohydrate 41.8, Fiber 7.1, Sugar 12.8, Protein 5.9
CORNBREAD CHICKEN POT PIE
This is a gooseberry Patch recipe that was submitted by Roberta Valella. It looks like week night comfort food to me.
Provided by Miss Fannie
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Evenly arrange chicken in a greased 13"x 9" inch baking pan. In a bowl, mix together soup, sour cream, pepper, and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread according to package instructions. Spread batter evenly to cover vegetables. Sprinkle with cheese. Bake, uncovered at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes.
Nutrition Facts : Calories 674.5, Fat 47, SaturatedFat 23.7, Cholesterol 184.7, Sodium 421.3, Carbohydrate 20.7, Fiber 5.1, Sugar 4.3, Protein 43.9
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