Vegetable and Cheese Cornbread
  • Cooking Time: 50
  • 1 1/2 c cornmeal
  • 1 1/2 c unbleached white flour
  • 3/4 t salt
  • 2 t baking powder
  • 1/2 t baking soda
  • 1 T sugar
  • 1c grated smoked cheese or Cheddar cheese
  • 2 eggs
  • 1 1/2 c buttermilk
  • 1/3 c vegetable oil
  • 1/3 c minced scallions
  • 1 garlic clove, minced
  • 1 c diced red bell peppers
  • 1 fresh chile, seeded and minced OR 1/4t cayenne
  • 1 c fresh or frozen corn kernels
  1. Preheat oven to 375. Butter or oil 10" glass pie plate, a 7x11 baking dish, or ovenproof 10" skillet.
  2. In large bowl, sift together cornmeal, flour, salt, baking powder, baking soda, and sugar. Stir in cheese.
  3. In separate bowl, lightly beat eggs. Stir in buttermilk, oil, scallions, garlic, bell peppers, minced chiles, and corn.
  4. Make a well in dry ingredients and pour in buttermilk mix. Stir just to combine and pour into prepared pie plate, baking dish, or skillet.
  5. Bake about 50 minutes, until knife inserted in center comes out clean and cornbread is golden brown.
This is a Moosewood Restaurant New Classics Serve with Drunken Beans and citrusy salad for complete meal.