Cornbread Veggie Bake (Easy Hush Puppies Slice)
This Cornbread Veggie Bake is a great light lunch, after school snack or even a side dish for dinner. It travels well in the lunchbox too. Feel free to add some sliced crispy chorizo or bacon if you would like to add some meat!
Servings: 12
Calories: 161kcal
Equipment
- baking tray 20x30cm
- baking paper
Ingredients
- 1 small brown onion peeled, quartered
- 1 clove garlic peeled
- 30 g butter
- 100 g plain flour
- 120 g cornmeal polenta (not instant)
- 2 tsp baking powder
- 1/2 tsp bi-carb soda
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 20 g white sugar or sugar of choice
- 2 eggs
- 200 g milk of choice mixed with 20g white vinegar rested 5 mins (or buttermilk)
- 200 g frozen mixed veggies carrot, corn and peas
- 100 g cheddar cheese grated
Instructions
- If you need to grate your cheese, add small cubed cheese to mixer bowl. Mix for 5 sec/speed 8/MC on. Set aside until later.
- Preheat fan-forced oven to 200°C. Line baking tray with baking paper and lightly grease.
- Add onion and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape mixer bowl down.
- Add butter and cook for 3 min/100°C/speed 1/MC off.
- Add flour, cornmeal, baking powder, bi-carb, salt, paprika, cayenne and sugar. Mix for 5 sec/speed 4/MC on.
- Add eggs, milk, vegetables, cheese and combine for 10 sec/reverse/speed 4/MC on. Use spatula to help mix through if needed.
- Pour batter into prepared tray and spread evenly. Bake for 20 min, or until golden and a skewer comes out clean. Keep an eye on it so it doesn’t burn.
- Serve with a dollop of sour cream and for an extra touch drizzle with Hot Honey!
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 514mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg
