Diane’s Veggie Cornbread

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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.).

Comments for Diane’s Veggie Cornbread

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Apr 01, 2011
Basic Cornbread
by: Rod
Eating to abate hunger is also very traditional (ask Grandma). Here’s a simple recipe from the heart of “traditional”:

http://www.thesurvivalistblog.net/survival-food/cornbread-and-beans/

(For variety) “The ‘trick’ is to have beans and cornbread one day and cornbread and beans the next.”

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