- 3-4 medium yellow (summer) squash and/or zucchini, cut into bite-size pieces
- ½ cup frozen corn
- 1 small onion, chopped
- 1 cup cornmeal
- 1 tsp low sodium baking powder
- ¼ tsp Mrs Dash Original Seasoning blend
- ⅛ cup canola oil
- ⅓ cup skim milk
- 2 eggs, lightly beaten
- ¼ cup sharp cheddar cheese, shredded
- Preheat oven to 425 degrees. Grease a 3 qt casserole dish.
- Cook the squash, corn, and onion in the microwave with a few tablespoons water until the the squash and onion are very soft. Then drain all of the liquid from the vegetables.
- In a large bowl, whisk together the cornmeal, baking powder, and Mrs Dash Seasoning until well blended.
- In a small bowl, mix together the milk, egg, and canola oil.
- Add the milk mixture to the cornmeal mixture and stir until moistened. (don’t over stir, some lumps are ok.)
- Gently stir the vegetables and cheese into the cornmeal mixture.
- Bake uncovered in the casserole dish until the cornbread is browned and the casserole is cooked through, about 25-30 minutes.
Note that sodium percentages depend on which daily reference you use. 81mg of sodium per serving implies that this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8 % of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
