Cornbread Bell Pepper Bake

Yield: 6 servings

Ingredients

1 package cornbread mix, prepared according to directions on the package

1 tablespoon olive oil

2 ears fresh corn on the cob, slice kernels from the cob OR 1/2 cup canned or frozen corn

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 small onion, chopped

1 clove garlic, minced

2 small tomatoes, chopped

Cumin to taste

Chili powder to taste

Honey to taste

Add To

Directions:

Prepare and bake cornbread mix according to directions on the package. When cool, cut half of the cooked cornbread into 1- inch cubes to equal about 2 cups.

In medium pan, saute fresh corn kernels, peppers and onion in olive oil until slightly tender. Add garlic and tomatoes and saute another two minutes.

Spray an 8 x 8- inch pan with nonstick cooking spray and add the sauteed vegetables. Top with cubed cornbread. Sprinkle top with cumin and chili powder.

Bake at 350 degrees F for 15 minutes until hot. Remove from oven and drizzle with honey.

Note:
Serve the remaining cornbread with butter and honey.

Like It Spicy?
Stir 1/8 cup minced jalapeno pepper into the cornnbread batter before baking.

Recipe, Photo and food styling by Webstop

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