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.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan and set aside.
Prepare the cornbread: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to combine.
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.
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.
While the cornbread bakes, prepare the vegetables. Heat the olive oil in a large skillet over medium heat.
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.
Add the red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
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.
Remove the skillet from the heat and stir in the chopped cilantro.
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
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 490 mg | 10% | |
*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.
