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Garden Vegetable Cornbread

Total Time

Prep: 20 min. Bake: 20 min.

Makes

9 servings

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
Garden Vegetable Cornbread Recipe photo by Taste of Home

Ingredients

  • 1 cup yellow cornmeal
  • 3/4 cup whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons minced fresh chives
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup 2% milk
  • 2 tablespoons honey
  • 3/4 cup shredded carrots (about 1-1/2 carrots)
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped seeded fresh poblano pepper

Directions

  1. Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers.
  2. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Nutrition Facts

1 piece: 149 calories, 2g fat (1g saturated fat), 44mg cholesterol, 367mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.

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