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Ingredients Jump to Instructions ↓

  1. 3/4 cup 120g / 4 1/5oz Corn bread

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1 1/4 teaspoons 6 1/3ml Yellow cornmeal - uncooked

  4. 1 teaspoon 5ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Sugar

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 5 1/4 oz 149g Baking soda

  8. 3/4 cup 109g / 3.8oz Lowfat cheddar cheese - grated

  9. 1 Lowfat buttermilk

  10. 1 tablespoon 15ml Egg

  11. 1 cup 237ml Vegetable oil - plus

  12. 1 teaspoon vegetables

  13. 2 tablespoons 30ml Tomato sauce

  14. 1 tablespoon 15ml Firmly packed brown sugar

  15. 1 teaspoon 5ml Cider vinegar

  16. 3/4 teaspoon 3.8ml Dijon mustard

  17. 2 teaspoons 10ml Ground ginger

  18. 2 teaspoons 10ml Zucchini - sliced lengthwise (medium)

  19. 2 teaspoons 10ml Yellow squash - sliced lengthwise (medium)

  20. Red onions - sliced into rings (medium)

Instructions Jump to Ingredients ↑

  1. To prepare corn bread, preheat oven to 350 oF. Spray 8" round cake pan with nonstick cooking spray. In large bowl, combine flour, cornmeal, baking powder, sugar, salt and baking soda; stir in cheese. In small bowl, combine buttermilk, egg and oil. Add wet ingredients to dry, stirring until just combined. Transfer batter to prepared baking pan;

  2. bake until golden brown and toothpick inserted into center comes out clean, about 25 minutes. Remove to a rack to cool. Increase oven temperature to broil.

  3. To prepare barbecued vegetables, in small bowl, combine tomato sauce, brown sugar, vinegar, mustard and ginger. Add zucchini, squash and onions; toss to combine.

  4. With slotted spoon, transfer vegetables to broiler pan, reserving sauce mixture; broil 4" from heat, turning as needed and basting occasionally with sauce mixture, using all sauce, until golden brown and cooked through, 10 minutes. Serve vegetable mixture with corn bread.

  5. Serving (1 cup vegetable mixture with one fourth of the corn bread)

  6. provides: 1 fat, 3 1/2 veg, 2 pro, 2 bread, 43 cal. Per serving: 431 cal, 14 g fat, 6 g sat, 81 mg chol, 910 mg sod, 56 g car, 4 g fib, 22 g pro, 527 mg calcium.

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