Cornbread with vegetables

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, bok choy, etc.
1 cup corn kernels
1 chopped red bell pepper

Chopped jalapeno pepper is an option

Caramelize onions or saute mushrooms and add before baking

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.

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