Skip to content

Cornbread with vegetables

July 4, 2015

1 1/4 cups of cornmeal
1 cup wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 eggs
1/2 cup butter
1 cup chopped mustard greens, kale, collards etc.
1 cup corn kernels
1 chopped red bell pepper

Preheat oven to 350˚. Mix the dry ingredients and beat the eggs with the milk in separate bowls. Melt the butter in an iron skillet. Then stir the milk/eggs and the butter in with the dry ingredients. Mix in the vegetables, pour into the buttered skillet and bake for 30 to 40 minutes.
Of course you do not have to use an iron skillet, but it is what I use. If you do not melt the butter in the baking dish you will have to grease the baking dish. Experiment with different vegetables.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: