Veg-All Cornbread
A savory and cheesy cornbread loaded with mixed vegetables and onion, perfect as a comforting side dish for family dinners or potlucks.
Ingredients
Instructions
- Combine cornbread mix, drained Veg-All vegetables, shredded cheddar cheese, chopped onion, milk, and slightly beaten egg in a mixing bowl.
- Spoon the mixture into a lightly greased 8 x 8-inch pan.
- Bake at 400°F for 25 minutes.
- Cool for 5 minutes before cutting and serving.
Tips & Substitutions
For a twist on this Veg-All Cornbread, try adding chopped jalapeños for some heat or substituting the cheddar with Monterey Jack cheese for a milder flavor. If you don't have a box of cornbread mix, you can make your own using flour, cornmeal, baking powder, sugar, and salt. Always ensure the vegetables are well-drained to avoid excess moisture.
Serving Suggestions
This cornbread pairs beautifully with chili or as a side to a hearty soup. For a complete meal, serve it alongside a fresh salad or grilled chicken. Consider adding a dollop of sour cream or a sprinkle of fresh herbs on top for extra flavor. For dessert, consider following it with Aunt Neva'S Pumpkin Pie.
Storage & Reheating
Store any leftover Veg-All Cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30 seconds or until warmed through. You can also reheat in the oven at 350°F for about 10 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Veg-All Cornbread contains roughly 461 calories, with 17g protein, 43g carbohydrates, and 25g fat. It is an excellent source of calcium (40% of the Daily Value), protein (34% of the Daily Value), and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned Veg-All?
Yes, you can use fresh vegetables! Just steam or sauté your choice of vegetables until tender before mixing them into the batter. Make sure to chop them into small pieces for even distribution throughout the cornbread.
How can I make this cornbread gluten-free?
To make Veg-All Cornbread gluten-free, substitute the cornbread mix with a gluten-free cornbread mix available in stores. Always check the labels to ensure that all ingredients used are certified gluten-free, especially the baking powder.
Can I freeze the cornbread?
Yes, you can freeze Veg-All Cornbread! Once cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).