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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Lots of vegetables in this spoon bread from BHG magazine 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 |
Directions:
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.
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