Vegetable Corn Bread  Vegetable Corn Bread 1415 vegetable corn bread

Vegetable Corn Bread

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recipe image  Vegetable Corn Bread 36ec13d813a00bef8dc8c83514c8381e

Vegetable Corn Bread recipe 496 Large500 ID 1422946

This image courtesy of Joseph DeLeo

NotesAny mixture of leftover vegetables will most certainly be aged.

Timing here is decided for low altitude cooking.  In a high altitude, bake at 400° for 45 minutes.

Serves8 to 10

Cooking Methodologybaking


Easy  Vegetable Corn Bread easy 14

Total Timebelow 1 hour

Salvage Ahead RecipeSure

OccasionBuffet, Family Salvage-together, sport day

Dietary Considerationvegetarian

Equipmentbaking/gratin dish

Taste and Texturetoothsome

Form of Dishcorn bread


  • 2 tablespoons butter, for the baking pan
  • 1 1/3 cups yellow cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons salt
  • ¾ cup buttermilk
  • 2 eggs, evenly overwhelmed
  • ¼ cup vegetable oil or rendered bacon fats
  • 1 cup grated zucchini
  • ½ cup peeled, seeded, and chopped tomatoes
  • ¼ cup seeded, deveined, and chopped sweet red bell pepper
  • 2 tablespoons chopped inexperienced chile or jalapeno peppers
  • 1 ear fresh sweet corn, kernels removed
  • 9-trip square baking pan


  1. Preheat the oven to 350°. Butter the baking pan.

  2. In a mixing bowl, mix the dry substances. Add the liquid substances and blend properly. Fold in the vegetables.

  3. Pour the batter into the pan and bake for 35 minutes, or till the perimeters turn golden and device back from the perimeters of the pan.

Christopher Idone


Vegetable Corn Bread yvpz

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