Cornbread Bell Pepper Bake

Yield:
6 servings

Ingredients:

  1. 1 package cornbread mix, prepared according to directions on the package
  2. 1 tablespoon olive oil
  3. 2 ears fresh corn on the cob, slice kernels from the cob OR 1/2 cup canned or frozen corn
  4. 1/2 green bell pepper, chopped
  5. 1/2 red bell pepper, chopped
  6. 1 small onion, chopped
  7. 2 small tomatoes, chopped
  8. 1 clove garlic, minced
  9. Cumin to taste
  10. Chili powder to taste
  11. Honey to taste
Directions:

Prepare and bake cornbread mix according to directions on the package. When cool, cut half of the cooked cornbread into 1- inch cubes to equal about 2 cups.

In medium pan, saute fresh corn kernels, peppers and onion in olive oil until slightly tender. Add garlic and tomatoes and saute another two minutes.

Spray an 8 x 8- inch pan with nonstick cooking spray and add the sauteed vegetables. Top with cubed cornbread. Sprinkle top with cumin and chili powder.

Bake at 350 degrees F for 15 minutes until hot. Remove from oven and drizzle with honey.

Note:
Serve the remaining cornbread with butter and honey.

Like It Spicy?
Stir 1/8 cup minced jalapeno pepper into the cornnbread batter before baking.

Recipe, Photo and food styling by Webstop


TDS 3