Mexican Vegetables over Cornbread
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 379kcal
Ingredients
For the vegetables:
- 1 zucchini
- 2 carrots
- ½ green pepper
- ½ onion
- 1 clove garlic
- 1 cup frozen corn
- 1 oz. can diced tomatoes with juice
- ½ tsp. cumin
- ½ tsp. coriander
- salt
- 1 batch cornbread use the recipe below
For the cornbread:
- ¾ cup cornmeal
- 6 Tbs. unbleached all-purpose flour
- ½ Tbs. baking powder rounded
- salt
- 1 egg
- ½ cup milk or enough to make a batter
Instructions
For the vegetables:
- Chop all the veggies.
- 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 can also use a greased 8x8 pan: Bake at 400 degrees for 15 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition
Calories: 379kcal | Carbohydrates: 72g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 281mg | Potassium: 1253mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7351IU | Vitamin C: 53mg | Calcium: 229mg | Iron: 5mg