The suggested vegetables here are just that, a gentle suggestion. Mix it up depending on what’s in season and fresh at the market. Make it taste good! This recipe will support about five cups of chopped vegetables. Any more and the batter doesn’t hold together very well, and any less and it’s not really vegetable corn bread. I like to use a variety of chilies and leave the seeds in the rings to give the corn bread some kick, but you could remove them or try chopped zucchini, yellow squash or eggplant. If you use these more watery vegetables, you should par-cook them first to remove some of the moisture (this could be as simple as zapping in the microwave and draining off the excess water). Make sure to seek out whole-grain, not self-rising, cornmeal for the best corn flavor. It is also known as “non-degerminated.” How’s that for a word?
For 1 Batch(es)