Vegetable Corn Bread Bake

Healthycooking's picture

Aug. 10, 2010


Garlic 2 Teaspoon , minced
Fat free milk 2 Cup (32 tbs)
Salt 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Instant potato flakes 1/4 Cup (4 tbs)
Shredded low fat sharp cheddar cheese 1 1/3 Ounce , divided (1/3 Cup)
Diced potatoes with onion 1 1/2 Cup (24 tbs) , refrigerated (Such As Simply Potatoes)
Frozen broccoli cauliflower and carrot 16 Ounce , thawed (1 Package)
Frozen whole kernel corn
Corn muffin mix 8 1/2 Ounce (1 Package)
Hot sauce 1/4 Teaspoon
Jalapeno pepper 1 , seeded and finely chopped


1. Preheat oven to 400°.

2. Coat a small saucepan with cooking spray, place over medium heat until hot. Add garlic, saute 1 minute. Add milk, salt, and pepper, bring to a boil. Reduce heat,- simmer 5 minutes. Gradually add potato flakes to milk mixture, stirring constantly. Remove from heat, stir in 3 tablespoons cheese. Cool slightly.

3. Place diced potatoes with onion, broccoli, cauliflower, and carrots, and 1 cup corn in an 8-inch square baking dish coated with cooking spray. Pour milk mixture over vegetables,- stir gently. Cover and bake at 400° for 25 minutes.

4. Prepare corn muffin mix according to package directions. Stir in remaining Cheddar cheese, remaining corn, hot sauce, and chopped jalapeno pepper. Remove casserole from oven, and spread batter evenly over vegetable mixture.

5. Return to oven, bake, uncovered, 30 minutes or until top is golden.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1816Calories from Fat 306

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 3909 mg162.88%

Total Carbohydrates 325 g108.3%

Dietary Fiber 25 g100%

Sugars 100 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet