Cornbread Bell Pepper Bake

Yield: 6 servings

Ingredients

1	package	cornbread mix, prepared according to directions on the package

1	Tablespoon	olive oil

2	ears	fresh corn on the cob, slice kernels from the cob OR 1/2 cup canned or frozen corn

1/2		green bell pepper, chopped

1/2		red bell pepper, chopped

1		small onion, chopped

1	clove	garlic, minced

2		small tomatoes, chopped

		Cumin to taste

		Chili powder to taste

		Honey to taste

Directions:

Prepare and bake cornbread mix according to directions on the package. When cool, cut half of the cooked cornbread into 1- inch cubes to equal about 2 cups.

In medium pan, saute fresh corn kernels, peppers and onion in olive oil until slightly tender. Add garlic and tomatoes and saute another two minutes.

Spray an 8 x 8- inch pan with nonstick cooking spray and add the sauteed vegetables. Top with cubed cornbread. Sprinkle top with cumin and chili powder.

Bake at 350 degrees F for 15 minutes until hot. Remove from oven and drizzle with honey.

Note:
Serve the remaining cornbread with butter and honey.

Like It Spicy?
Stir 1/8 cup minced jalapeno pepper into the cornnbread batter before baking.

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Harps Recipes

http://www.harpsfood.com/Recipes/Detail/7206/