Corn and Veggie Spoon Bread
serves 6

Corn and Veggie Spoon Bread

Serve this creamy side dish for Thanksgiving this year. I had forgotten about this wonderful spoon bread. It's a soft corn bread with vegetables, like having two side dished in one. I adapted this recipe to make it a bit healthier, it's from an old magazine clipping from 1996 of a Better Homes and Garden Recipe winner, Georgette Tomlinson. 

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1 cup fresh corn (frozen corn works too)
1/2 cup chopped onion
1/2 cup chopped red bell pepper (any color is fine)
1/2 cup water
1 cup chopped zucchini (about 1 medium size)

3/4 cup shredded vegan cheddar cheese (3 ounces)
1/2 cup corn meal (masa harina will work as a substitute)
2 eggs
1/2 cup plant based  milk
1/8 teaspoon ground red pepper

1. Pre-heat oven to 350 degrees. Coat a casserole or souffle dish with cooking spray.
2. In a medium saucepan over medium heat, bring the corn, onion, bell pepper and water to a boil. 
3. Cover, reduce heat and simmer for about 5 minutes. Set aside, do not drain.
4. Add the zucchini, cheese and corn meal, stirring well
5. In a small bowl, whisk eggs and milk together.
6. Pour egg mixture and ground red pepper into the vegetable mixture. 
7. Pour mixture into prepared dish and bake for about 40-45 minutes. Let stand for 5-10 minutes before serving.

Calories 154, Fat 7.3, Cholesterol 79mg, Sodium 124mg
Carbohydrates 15.4g, Fiber 2.1g, Sugars 3.2g, Protein 8.2g