Vegetable Cornbread Casserole

I have a thing for cornbread. Maybe it's a southern thing. We didn't have much of it growing up because I think my mother was resisting becoming southern. It's futile. :) Never-the-less, I now have an obsession with cornbread.

Vegetable Cornbread Casserole
based on recipe from Vegetarian Times Complete Cookbook
serves 4

• 1/4 cup onion, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 cup water
• 2 medium sweet potatoes, peeled and chopped
• 1 cup broccoli florets, chopped
• 3 small zucchini, chopped
• 3 small carrots, peeled and sliced
• 1/4 cup frozen corn, thawed
• 1 box cornbread mix
• 1 large egg*
• 1 Tb. sugar*
• 1/2 cup milk*
• 1/2 oz cheddar cheese*

*The egg and milk are what my box needs to include. It's also less sweet than we like so I add the sugar and cheese. This can vary depending on your cornbread mix.

This casserole is also known as "I have a half a package of a ton of different vegetables in my fridge" casserole. The vegetables included are very flexible. They can be mixed and matched to whatever you have.

Preheat oven to 400°F. Saute onion and garlic in a skillet for 2-3 minutes, until soft.

Add tomatoes and water. Bring to a boil.

Add sweet potatoes and boil for 3 minutes.

Add the rest of the veggies and boil for 5-7 minutes. During this time, prepare cornbread mix and let the mixture sit for 5 minutes.

Place vegetables in the bottom of a prepared casserole dish.

Top with cornbread mix.

Bake for 25 minutes, or until cornbread is golden brown.

The vegetables looked liquidy to me but they tasted great and overall, this was a very good and filling meal. Comforting but not too heavy because of all the veggies.

Nutritional Information: 400 calories, 8.5g fat (3g sat), 40g carbs, 7g fiber, 11g protein