Lots of vegetables in this spoon bread from BHG magazine
Ingredients: [‘corn’, ‘onion’, ‘green sweet pepper’, ‘water’, ‘zucchini’, ‘chopped tomato’, ‘cheddar cheese’, ‘cornmeal’, ‘eggs’, ‘milk’, ‘salt’, ‘pepper’, ‘hot pepper sauce’]
Quantity of Ingredients: [“1 cup corn”,”1/2 cup chopped onion”,”1/2 cup green sweet pepper, cut into strips “,”1/2 cup water”,”1 cup chopped zucchini”,”1 cup chopped tomato”,”1 cup shredded cheddar cheese”,”1/2 cup cornmeal”,”2 eggs”,”1/2 cup milk”,”1/2 teaspoon salt”,”1/4 teaspoon pepper”,” hot pepper sauce”]
Number of Servings: 6
Steps: [‘Bring to a boil, corn, onion, pepper strips and water.’, ‘Cover and simmer for 5 minutes.’, ‘Add zucchini, tomatoes, cheese and cornmeal, then set aside.’, ‘Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.’, ‘Stir into vegetable mixture.’, ‘Pour into a greased 1 1/2 quart casserole.’, ‘Bake, uncovered, at 350 degrees for 40 minutes until set.’, ‘Let stand for 5 minutes before serving.’]