Home > Cornbread Recipes > Diane’s Veggie Cornbread
by Rod
(Dallas, TX)
Diane’s Veggie Cornbread
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
1/2 tsp salt
1 1/3 cups buttermilk *
1 lg egg
1 lg egg white
2 tbsp olive or canola oil
2/3 cup diced onion
1/2 cup diced red pepper
1 11-oz can vacuum-packed corn, drained
2/3 cup shredded mild cheddar cheese
1/3 cup sliced jalapeños (optional) **
* Non-fat plain yogurt and water may be substituted.
Dilute yogurt to consistency of buttermilk.
** Remove seeds and white flesh to reduce heat.
Directions:
Preheat oven to 400 degrees.
Coat a medium baking dish with oil.
Combine dry ingredients and make a well.
Beat eggs until foamy; add buttermilk and oil; beat until blended.
Pour egg mixture into dry ingredients and stir just until blended.
Fold in remaining ingredients and stir just until mixed.
Spoon mixture into oiled baking dish; top with more cheese if desired.
Bake in oven for 5 min., then reduce heat to 375 degrees and bake until light brown (about 40-45 min.).
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