Cornbread tops this meatless main dish.
Southwestern
Vegetable Cornbread Bake
- 3 medium (3 cups) zucchini,
sliced
2 cups (8 ounces) pepper jack cheese, shredded
1 (16-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) jar thick and chunky salsa
1 (15-ounce) can black beans, rinsed, drained
1 teaspoon finely chopped fresh garlic
1 (8 1/2-ounce) package corn muffin mix
1/3 cup milk
1 large egg
- Heat oven to 400°F.
- Combine zucchini, 1 cup
cheese, corn, salsa, beans and garlic in large bowl. Spoon into
greased 13x9-inch baking dish.
- Bake for 25 to 30 minutes
or until heated through.
- Combine muffin mix, milk
and egg in medium bowl; stir just until dry ingredients are moistened.
- Drop cornbread mixture
by 1/4 cupfuls onto hot vegetable mixture. Continue baking for
12 to 15 minutes or until cornbread is light golden brown. Sprinkle
with remaining cheese during last 2 to 3 minutes of baking.
- Let stand 10 minutes before
serving.
Makes 6 servings.
Tip: This recipe has a
moderate spice level. If you like spicier food, consider using
medium or hot salsa and one of the hot and spicy flavors of black
beans (do not drain). For even more spice intensity, stir 1 to
2 tablespoons of chopped red or green jalapeño chile peppers
into the cornbread mixture.
Nutrition Facts (1 serving):
Calories: 510 Fat: 18 g Cholesterol: 85 mg Sodium: 940 mg Carbohydrates:
69 g Dietary Fiber: 7 g Protein: 22 g
