Fresh Summer Vegetables in Cornbread Bowl

Prep Time:
15 min
Cook Time:
30 min
Total Time:
50 min
Yield:
6 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
  • 1 tablespoon sugar
  • 1/2 teaspoon sage
  • 1/2 teaspoon dry mustard
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup chopped onion
  • 1/4 cup diced celery
  • 2 tablespoons butter
  • 1 cup zucchini, sliced 1/4 inch thick
  • 1 cup yellow squash, sliced 1/4 inch thick
  • 1/2 cup sliced button mushrooms
  • 1/2 cup diced onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tomato, cut into 8 wedges

Instructions

  1. HEAT oven to 425°F. Spray a 5 1/2 cup oven-proof ring mold with no-stick cooking spray.
  2. COMBINE cornmeal mix, sugar, sage and mustard in large bowl.
  3. COMBINE milk, egg and oil in small bowl; add to dry ingredients, stirring just until moistened. Stir in onion and celery. Pour into prepared ring mold.
  4. BAKE 25 to 30 minutes. Prepare vegetables while corn bread is baking.
  5. HEAT butter in large skillet over medium-high heat until sizzling. Add all ingredients except tomatoes. Saute 4 minutes, stirring often. Add tomato wedges; cook 2 minutes, or until heated through.
  6. TURN cornbread onto serving plate. Spoon vegetable mixture into a bowl that fits in center of ring mold; place bowl in cornbread ring.

Nutrition

Serving Size (1/6 of recipe), Calories 380 (Calories from Fat 150), Total Fat 17g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 50mg, Sodium 1080mg, Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 7g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 8%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Do not beat cornbread batter until smooth. Over-mixing will result in cornbread that is peaked on top with a tough, heavy texture.

Baking Tip

For a crisp crust on basic cornbread or corn sticks, preheat a greased skillet or corn stick pan before filling with batter.