Best 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
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
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
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
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