Cheesy Cornbread Veggie Bake Recipe

About this recipe

This hearty and satisfying cornbread veggie bake combines cheesy goodness with a medley of vegetables, perfect for a quick and wholesome dinner. Ideal for those seeking a simple yet delicious eggetarian meal.

Ingredients

• - Cathedral City Mature Cheddar Cheese
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Tiberino 1888 Polenta With Aromatic Herbs
• - Tropical Sun Onion Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 2 cups of frozen mixed vegetables according to package instructions, then drain and set aside.
3. 3. Grease a 10-inch quiche pan and evenly spread the cooked vegetables across the bottom.
4. 4. Sprinkle 8 oz of shredded cheddar cheese evenly over the vegetables.
5. 5. In a mixing bowl, combine 1 cup of polenta, 1 egg, 1 1/2 cups of milk, and 1/4 tsp of onion powder. Beat the mixture until well combined.
6. 6. Pour the batter over the vegetables and cheese in the quiche pan, ensuring it spreads evenly.
7. 7. Sprinkle 1/4 cup of grated Parmesan cheese over the top.
8. 8. Bake in the preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
9. 9. Remove from the oven, let it cool for a few minutes, and serve warm.