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.
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 |
- Pre-heat oven to 350 degrees. Coat a casserole or souffle dish with cooking spray.
- In a medium saucepan over medium heat, bring the corn, onion, bell pepper and water to a boil.
- Cover, reduce heat and simmer for about 5 minutes. Set aside, do not drain.
- Add the zucchini, cheese and corn meal, stirring well
- In a small bowl, whisk eggs and milk together.
- Pour egg mixture and ground red pepper into the vegetable mixture.
- 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
Carbohydrates 15.4g, Fiber 2.1g, Sugars 3.2g, Protein 8.2g