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
VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
- Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
- Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
- Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
- Preheat the oven to 400°F (200°C).
- In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
- In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
- Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
- Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
- Garnish the cornbread with sliced jalapeño and chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 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
VEGETARIAN WINTER VEGETABLE STEW WITH CORNBREAD COBBLER
Make and share this Vegetarian Winter Vegetable Stew with Cornbread Cobbler recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees.
- Heat the olive oil in a large heavy stockpot over medium-low heat.
- Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper.
- Saute, stirring often, until the mixture is juicy, about 15 minutes.
- Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water.
- Place the pearl onions in the boiling water; blanch about 1 minute.
- Drain.
- Transfer onions to ice water.
- When cool, peel them.
- Set aside.
- Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan.
- Add the sweet potatoes and tomato paste.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add the cauliflower and pearl onions.
- Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender.
- Strain the liquid from the vegetables into a large pot.
- Stir together the water and cornstarch.
- Bring the stew liquid to a boil; keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.
- Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover.
- (Save any excess liquid for another use.) Top with large dollops of the cornbread topping.
- Bake about 30 minutes, or until the top is golden brown.
- CORNBREAD COBBLER TOPPING-------------.
- Combine the flour, cornmeal, baking powder, salt and sugar in a bowl.
- Work in the butter until incorporated.
- Mix in the milk until just moistened.
- Drop large spoonfuls of dough on top of the stew until almost completely covered but still lumpy on top.
VEGETABLE SPOON BREAD
Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!
Provided by suzanne
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
- Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g
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 DRESSING WITH ROASTED FALL VEGETABLES
Provided by Betty Rosbottom
Categories Mushroom Onion Vegetable Side Bake Thanksgiving High Fiber Stuffing/Dressing Cornmeal Root Vegetable Carrot Parsnip Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
- Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
- Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
- Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
CORNBREAD VEGGIE BAKE
Take advantage of convenience items in this simple side dish that's only pennies a serving-and a great addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture., Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 307 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 789mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 3g fiber), Protein 7g protein.
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- Preheat oven to 400°F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large bowl stir together cornmeal, flour, chives, baking powder, and salt; set aside.
- In a medium bowl whisk together eggs, milk, and honey. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in carrots and sweet pepper. Pour batter into prepared baking dish.
- Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 20 minutes. Serve warm.
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