Mexican Vegetables on Cornbread

Brighten up your dinner table with this vibrant and hearty recipe for Mexican Vegetables on Cornbread! This dish features a golden, buttery cornbread base made from scratch, topped with a medley of sautéed vegetables, including tender zucchini, sweet red bell peppers, and protein-packed black beans. Enhanced with a blend of chili powder, cumin, and smoky paprika, the vegetables bring a burst of bold Mexican-inspired flavors. Finished with fresh cilantro and a squeeze of lime, this easy-to-make recipe is perfect as a vegetarian main course or a colorful side dish. Ready in just under an hour, it’s a delightful fusion of comfort food and wholesome ingredients that’s perfect for weeknight dinners or casual gatherings.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon chili powder
• 0.5 teaspoons ground cumin
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons salt
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan and set aside.

Step 2

Prepare the cornbread: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to combine.

Step 3

In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.

Step 4

Pour the batter into the prepared baking pan, spread it evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool slightly before serving.

Step 5

While the cornbread bakes, prepare the vegetables. Heat the olive oil in a large skillet over medium heat.

Step 6

Add the diced onion and cook for 2-3 minutes, until it begins to soften. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 7

Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.

Step 8

Stir in the black beans, corn kernels, chili powder, cumin, smoked paprika, and salt. Cook for another 3-4 minutes, until all the flavors meld together and the vegetables are tender.

Step 9

Remove the skillet from the heat and stir in the chopped cilantro.

Step 10

To serve, cut the cornbread into squares and top each piece with a generous scoop of the Mexican vegetable mixture. Serve with lime wedges on the side for added brightness.

Nutrition Facts

Serving size	(1640.4g)

Amount per serving	% Daily Value*
Calories	2548.2

Total Fat 101.7g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 372.8mg	0%
Sodium 4462.1mg	0%
Total Carbohydrate 364.8g	0%
Dietary Fiber 43.1g	0%
Total Sugars 65.8g
Protein 64.6g	0%

Vitamin D 161.1IU	0%
Calcium 559.8mg	0%
Iron 18.7mg	0%
Potassium 2951.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 9.8%

Carbs: 55.4%