Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 2/3 cup White Sugar
- 3 1/2 tsp Baking Powder
- 1 tsp Sea Salt
- 1 Egg
- 1 cup Buttermilk
- 1/3 cup Vegetable Oil
- Red Onions Julienned
- Green Onions
- Cherry Tomatoes Halved
- Mini Peppers Thinly Sliced
Instructions
- Preheat oven to 400
- Combine all the dry ingredients in a mixing bowl
- In a separate bowl mixed together the wet ingredients and add to the dry stirring to combine.
- Pour into greased pan 9” cast iron pan, use the vegetables to crate design of choice on top of the batter.
- Bake for 25 to 30 minutes.
Nutrition Facts
Vegetable Corn Bread
Per
143 g
Calories
400
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Carbohydrates
65
g
22
%
Fibre
2
g
8
%
Sugars
25
g
28
%
Protein
6
g
12
%
Cholesterol
30
mg
10
%
Sodium
470
mg
20
%
Calcium
410
mg
41
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
