Vegetable Spoon Bread Recipe

Name: Vegetable Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn; 1/2 cup chopped onion; 1/2 cup green sweet pepper, cut into strips; 1/2 cup water; 1 cup chopped zucchini; 1 cup chopped tomato; 1 cup shredded cheddar cheese; 1/2 cup cornmeal; 2 eggs; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; hot pepper sauce

Servings: persons

1 cup corn
1/2 cup chopped onion
1/2 cup green sweet pepper, cut into strips
1/2 cup water
1 cup chopped zucchini
1 cup chopped tomato
1 cup shredded cheddar cheese
1/2 cup cornmeal
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
hot pepper sauce

1
Bring to a boil, corn, onion, pepper strips and water.
2
Cover and simmer for 5 minutes.
3
Add zucchini, tomatoes, cheese and cornmeal, then set aside.
4
Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.
5
Stir into vegetable mixture.
6
Pour into a greased 1 1/2 quart casserole.
7
Bake, uncovered, at 350 degrees for 40 minutes until set.
8
Let stand for 5 minutes before serving.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup corn, 1/2 cup chopped onion, 1/2 cup green sweet pepper, cut into strips, 1/2 cup water, and more.

Yes, Vegetable Spoon Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Spoon Bread

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