Recipe Revamp: Fresh Summer Vegetable Cornbread


Today’s recipe is more vegetable than it is bread, so I wasn’t sure what to name it or how to categorize it. Is it a bread, or a vegetable side dish, or a meatless main dish? It fits all three categories!


This is another favorite from my first cookbook and is perfect to prepare in August with the abundance of garden fresh corn, tomatoes, onions and green peppers. I shopped for these colorful and crunchy favorites at my local Simpson’s Farmer’s Market. Preparing them as soon as possible after their picking is the key to the freshest taste and best nutrition from these healthy veggies.

I served it with black beans and green cole slaw.   And of course, my dessert was the Fresh Peaches and Cream Pie from yesterday’s post. The vegetables and fruits of August are so delicious. Enjoy!

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Fresh Summer Vegetable Cornbread
  1. Combine the corn, tomatoes, onions and green pepper in a large mixing bowl. Season with salt and cayenne pepper. Stir in the corn meal and cheddar cheese. Let this mixture rest for about 30 minutes. Beat together the eggs and half and half, then add to the vegetable mixture, mixing well. Pour into a greased 2-quart casserole dish, loaf pan or iron skillet. Bake at 375 degrees for one hour.
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  1. I sent this recipe on to my good neighbor that likes to cook and husband great eater!!
    Called them after dinner tonight and he said, I loved it and was excellent–will have her make again and have *small* bit left for tomorrow!!!

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