Vegetable Corn Bread


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?

Super easy

Vegetable Corn Bread


For 1 Batch(es)


  • 2 tablespoons canola oil
  • 2 cups yellow whole-grain cornmeal
  • 1 teaspoons fine sea salt
  • 1 teaspoons baking soda
  • 6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 c.)
  • 1 red onion, chopped
  • 2 ears fresh corn, kernels cut and scraped (about 1 cup)
  • 1 banana pepper, thinly sliced into rings
  • 1 jalapeno chili, thinly sliced into rings
  • 1 small red chili, such as bird's eye or Thai, thinly sliced into rings
  • 1/2 poblano chili, cored, seeded and chopped
  • 2 cups low-fat buttermilk
  • 1 large egg, lightly beaten

Vegetable Corn Bread Directions

  1. Heat the oven to 450°.
  2. Place the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
  3. Meanwhile, in a bowl, combine the cornmeal, salt and baking soda.
  4. Add the okra, onion, corn, banana pepper and chilies and toss to coat. Set aside.
  5. In a large measuring cup, combine the buttermilk and egg.
  6. Add the wet ingredients to the dry and stir to combine.
  7. Remove the heated skillet from the oven and pour the hot oil into the batter.
  8. Stir to combine, and then pour the batter back into the hot skillet.
  9. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly.
  10. Using a serrated knife, slice into 8 wedges and serve warm.

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