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Roasted Vegetable Cornbread

  Cornmeal/Fine polenta 8 Ounce
  Salt 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Buttermilk 10 Fluid Ounce (284 Milliliter, 1 Carton)
  Eggs 2 , beaten
  Sunflower margarine 4 Ounce, melted (125 Gram)
  Canned red pepper 11 3⁄4 Ounce, drained and chopped (340 Gram, 1 Can)
  Sunblush tomatoes 4 , chopped
  Grilled marinated aubergine 3 Ounce, drained and chopped (75 Gram)
  Red onion 1⁄2 Small, finely chopped

1. Line a 500 g (1 lb) loaf tin with nonstick baking paper.
2. In a large bowl, mix together the commeal, salt, baking powder and bicarbonate of soda. In a large jug, combine the buttermilk, eggs and melted margarine. Make a well in the centre of the dry ingredients, pour in the egg mixture and then stir until well combined.
3. Stir the chopped vegetables into the mixture until evenly distributed. Pour the mixture into the prepared tin and bake in a preheated oven, 200°C (400 F), Gas Mark 6, for 45-50 minutes until a skewer comes out clean when inserted.
4. Leave to cool in the tin. Then turn out on to a wire rack. When cold, wrap securely and refrigerate for up to 3 days. (Alternatively, pre-slice, and then freeze.)

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1965 Calories from Fat 931

% Daily Value*

Total Fat 104 g160%

Saturated Fat 22.1 g110.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3478 mg144.9%

Total Carbohydrates 212 g70.8%

Dietary Fiber 25.7 g102.7%

Sugars 13.6 g

Protein 48 g95.2%

Vitamin A 102.7% Vitamin C 216.2%

Calcium 86.5% Iron 81.3%

*Based on a 2000 Calorie diet


Roasted Vegetable Cornbread Recipe