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Mexican Vegetables over Cornbread

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6 to 8
Calories: 370kcal

Ingredients

For the vegetables:

  • 2 zucchini
  • 4 carrots
  • 1 green pepper
  • 1 onion
  • 2 cloves garlic
  • 2 cups frozen corn
  • 2 15 oz. cans diced tomatoes with juice
  • 1 tsp. cumin
  • 1 tsp. coriander
  • salt
  • 1 recipe cornbread see the recipe below

For the cornbread:

  • 1½ cups cornmeal
  • ¾ cups unbleached all-purpose flour
  • 1 Tbs. baking powder rounded
  • salt
  • 1 egg
  • 1 cup milk or enough to make a batter

Instructions

For the vegetables:

  • Chop all the veggies and saute the onion and garlic in a large skillet.
  • Add in the carrots and saute for a few minutes, covering to cook for about 5 minutes.
  • Add in the other veggies and seasonings and let it cook until the veggies are tender.
  • Serve hot over cornbread with shredded cheese and sour cream.

For the cornbread:

  • Heat the oven to 425°.
  • Put the skillet in the oven to heat, mine is 10¼ inches.
  • Stir together the dry ingredients. Add the egg and milk and stir till well blended.
  • Pull the hot skillet from the oven and add oil or spray with cooking spray.
  • Pour in the batter and bake for 15-20 minutes.

Notes

You could also use a greased 9x9 pan: Bake at 400° for 20 minutes or until a toothpick inserted in the middle comes out clean

Nutrition

Calories: 370kcal | Carbohydrates: 72g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 269mg | Potassium: 1243mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7322IU | Vitamin C: 53mg | Calcium: 236mg | Iron: 5mg