Ya, I don’t know about the title, but when I found the original recipe at Eat at Home (thank you for providing yet another dish for my family!!), I knew I had to try it. When I made this my kids decided that since most of the ingredients weren’t vegetables and were in fact fruits (you know, cuz fruit has seeds?) it shouldn’t be called a vegetable dish! So the title is what we came up with together.
You’ll want to prepare and bake the bread first so it’s ready since the vegetables cook up so quickly!
1 cup corn meal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup corn (I used frozen variety: thawed of course)
1 small can green chilies, drained
1/2 teaspoon chili powder
Pre-heat oven 425*
Combine corn meal, flour, sugar, baking powder, and salt. Mix well. Add milk, egg corn green chilies and chili powder. Mix lightly just until moistened – avoid over mixing!
Pour into greased 8 inch square baking dish.
Cook for 25 minutes or until golden brown.
2 yellow zucchini, chopped bite size
1/4 cup grated carrots
1 green pepper
1/2 half red onion, diced
1 clove of garlic, minced
1 tomato, diced
1 teaspoon cumin
1 teaspoon coriander
shredded cheese (topping)
Chop all the vegetables. Sauté the onion and garlic in a large skillet. Add all vegetables at once, sprinkle with seasonings. Toss to coat then cover and cook on medium high about 5 minutes.
Sprinkle shredded cheese over a slice of cornbread then top with hot vegetables – YUM!