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Vegetable Corn Bread


Vegetable Corn Bread Recipe

Ingredients:
  • 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, lightly beaten
  • ¼ cup vegetable oil or rendered bacon fat
  • 1 cup grated zucchini
  • ½ cup peeled, seeded, and chopped tomatoes
  • ¼ cup seeded, deveined, and chopped sweet red bell pepper
  • 2 tablespoons chopped green chile or jalapeno peppers
  • 1 ear fresh sweet corn, kernels removed
  • 9-inch square baking pan
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 182kcal (9%)
Total Fat 10g (16%)
Saturated Fat 2g (12%)
Cholesterol 49mg (16%)
Total Carbohydrate 19g
Dietary Fiber 2g
Sugars 3g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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