Spicy vegetables with cornbread
Discover a deliciously bold and hearty meal with this Spicy Vegetables with Cornbread recipe. Enjoy tender sweet potatoes, cauliflower, and vibrant peas, seasoned with chili powder and fresh parsley, all simmered in rich canned tomatoes. Paired perfectly with homemade cornbread made from self-raising flour and cornmeal for the ultimate comfort food experience. Quick to make and sure to satisfy, this vegetable-packed dish is perfect for any mealtime.
- 10 Jul 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 15 Ingredients
Spicy vegetables with cornbread is a delightful and hearty dish that brings together the warmth of cornbread and the zest of spicy vegetables. This recipe is perfect for those looking for a comforting meal that’s rich in flavor and packed with nutritious vegetables. Follow these steps to create a satisfying dish that’s sure to please your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Grease a baking dish or an ovenproof skillet.
- In a large bowl, combine 1 cup of self-raising flour, 1 cup of cornmeal, and 1 tsp of salt.
- In a separate bowl or jug, whisk together 1 cup of milk, 1 egg, and the melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in 1 tsp of chili powder and cook for another minute.
- Add the cubed sweet potatoes and cauliflower florets to the skillet, cooking and stirring for about 10 minutes or until the vegetables start to soften.
- Pour in the canned tomatoes (including liquid) and bring the mixture to a simmer.
- Stir in the peas and fresh parsley, and let it simmer for another 5 minutes. Season with salt and pepper to taste.
- Pour the vegetable mixture into the greased baking dish or ovenproof skillet.
- Spoon the cornbread batter evenly over the top of the vegetables, spreading it out gently with a spoon.
- Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Remove from the oven and let it cool slightly before serving.
- Enjoy your spicy vegetables with cornbread straight from the dish!
Tips:
- Preheat your oven to 375°F (190°C) before starting to ensure it's ready for baking the cornbread.
- Make sure to finely chop the onions and parsley for even distribution of flavor throughout the dish.
- If you prefer even spicier, add some finely chopped fresh chili along with the chili powder.
- To get a crispy top layer on your cornbread, drizzle a little additional olive oil on top before baking.
- Use fresh parsley as it adds a nice freshness to balance the spice of the chili powder.
- Cook the sweet potatoes until tender, but not mushy, to maintain a nice texture when combined with the other vegetables.
- Let the cornbread cool slightly before cutting to prevent it from crumbling apart.
Enjoy your spicy vegetables with cornbread hot from the oven, where the combination of tender vegetables in a rich tomato base meets the buttery, crumbly texture of homemade cornbread. This dish is not only a feast for the senses but also a wholesome meal that can be enjoyed any day of the week. Serve it as a standalone meal or as a side dish, and relish in the comforting flavors with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 640 grams |
| Energy | |
| Calories 640kcal | 26% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 14g | 38% |
| Sugar 20g | 20% |
| Fat | |
| Fat 18g | 22% |
| Saturated 8g | 26% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 1340ug | 148% |
| Choline 130mg | 24% |
| Vitamin B1 1.58mg | 132% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 4.15mg | 26% |
| Vitamin B6 0.87mg | 51% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.49ug | 21% |
| Vitamin C 77mg | 82% |
| Vitamin E 2.36mg | 16% |
| Vitamin K 150ug | 122% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.52mg | 0% |
| Iron, Fe 4.44mg | 40% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1460mg | 43% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 490g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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