Hearty Vegetable Cornmeal Bake

This Hearty Vegetable Cornmeal Bake brings together tender sautéed vegetables—onion, carrot, bell pepper, and potato—with a creamy, egg-enriched cornmeal custard, finished under a blanket of melted mozzarella and bright green onions. Drawing inspiration from Southern-style corn puddings and Mediterranean vegetable gratins, it’s naturally gluten-free, vegetarian, and ideal for breakfast, brunch, or a meatless dinner. Each bite offers a comforting contrast of textures: soft vegetables, custardy cornmeal, and golden, gooey cheese. With simple pantry staples and fresh produce, you can assemble this one-dish wonder in minutes and let the oven do the work.

Cooking Time

• Preparation (washing, peeling, chopping): 20 minutes

• Sautéing Vegetables: 12 minutes

• Mixing & Assembly: 8 minutes

• Baking: 30 minutes

• Resting & Garnish: 5 minutes

• Total Active Time: 40 minutes

• Total Time: 1 hour 15 minutes

Ingredients

• Vegetables & Aromatics:
  • Olive oil, for sautéing (2 tbsp)
  • 1 fresh onion, diced
  • 1 fresh carrot, peeled and diced
  • 1 fresh red bell pepper, seeded and diced
  • 3 fresh potatoes (about 500 g), peeled and diced

• Custard & Base:
  • 3 large eggs
  • Salt, to taste (approx. 1 tsp divided)
  • Ground black pepper, to taste (½ tsp divided)
  • Sweet paprika powder (1 tsp)
  • Garlic powder (½ tsp)
  • 2 cups (500 ml) milk (dairy or unsweetened plant milk)
  • 2 cups (300 g) coarse cornmeal
  • 1 tsp baking powder

• Finish & Garnish:
  • Fresh green onions (scallions), thinly sliced, for topping
  • 7 oz (200 g) mozzarella cheese, shredded

Step-by-Step Cooking Directions

1. Preheat Oven & Prepare Dish
   Preheat to 180 °C (360 °F). Lightly grease a 9×9 in (23×23 cm) baking dish with olive oil.

2. Sauté the Aromatics
   In a large skillet over medium heat, warm 2 tbsp olive oil. Add diced onion and sauté 2–3 minutes until soft and translucent. Season with a pinch of salt.

3. Cook Carrot & Bell Pepper
   Stir in diced carrot and cook 3–4 minutes, until edges begin to caramelize. Add diced red bell pepper and continue cooking 2 minutes, stirring frequently.

4. Add Potatoes
   Add the diced potatoes. Cook 5–6 minutes, stirring occasionally, until the potatoes begin to brown and soften. Taste and adjust salt and black pepper as needed. Remove from heat.

5. Mix the Custard Base
   In a large bowl, whisk together 3 eggs, 1 tsp sweet paprika, ½ tsp garlic powder, ½ tsp ground black pepper, and a pinch of salt. Gradually whisk in 2 cups milk until smooth.

6. Incorporate Cornmeal & Baking Powder
   Add 2 cups coarse cornmeal and 1 tsp baking powder to the egg-milk mixture. Stir until just combined—the batter will be thick but pourable. Let sit 2 minutes for the cornmeal to hydrate.

7. Combine Vegetables & Batter
   Gently fold the sautéed vegetable mixture into the cornmeal batter, ensuring even distribution without overmixing.

8. Assemble & Top
   Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle 200 g shredded mozzarella evenly over the surface.

9. Bake
   Bake on the center rack for 30 minutes, until the edges are set, the center is slightly jiggly, and the cheese is melted and bubbling. If desired, broil for 1–2 minutes to achieve a golden crust—watch closely to prevent burning.

10. Rest & Garnish
    Remove from oven and let rest 5 minutes. Sprinkle with thinly sliced green onions and an extra crack of black pepper. Cut into squares and serve warm.

Nutritional Information (per serving; makes 6 servings)

• Calories: 320 kcal

• Protein: 12 g

• Carbohydrates: 40 g

  • Fiber: 4 g

  • Sugars: 6 g

• Fat: 14 g

  • Saturated Fat: 7 g

• Sodium: 480 mg

The Origins and Popularity of the Recipe

Cornmeal puddings and bakes have roots in Southern United States cooking—known as “corn pudding” or “corn pone”—and in Italian polenta casseroles. Over time, home cooks worldwide have adapted these grain-based dishes by incorporating local vegetables and cheeses, creating versatile comfort-food casseroles. This version’s Mediterranean flair—with paprika, garlic, and mozzarella—reflects the global fusion of simple peasant ingredients into celebrated home classics.

Reasons Why You’ll Love the Recipe

• One-Dish Meal: Protein-rich eggs, hearty vegetables, and carbohydrates in a single bake.

• Texture Contrast: Tender, slightly crisp vegetables; creamy cornmeal; gooey melted cheese.

• Customizable: Easily swap veggies based on season or pantry.

• Family-Friendly: Mild spices appeal to all ages; can be scaled up for gatherings.

• Make-Ahead: Assemble ahead of time and bake when ready.

Health Benefits

• Cornmeal: Provides complex carbohydrates, fiber, and essential B vitamins.

• Vegetables: Onion, carrot, bell pepper, and potato supply vitamins A, C, potassium, and antioxidants.

• Eggs & Milk: Offer high-quality protein, calcium, and vitamin D.

• Olive Oil: Delivers heart-healthy monounsaturated fats.

Serving Suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette.

• Serve alongside grilled chicken or fish for added protein.

• Offer a dollop of sour cream or Greek yogurt to cut richness.

Common Mistakes to Avoid

• Skipping Cornmeal Rest: Allowing batter to hydrate briefly ensures even texture.

• Overcrowding Veggies: Sauté in batches if necessary to prevent steaming.

• Overbaking: Bake until just set; residual heat continues cooking during rest.

Pairing Recommendations

• Wines: A dry Rosé or unoaked Chardonnay complements the creamy bake.

• Beers: Belgian Witbier or light Pilsner refreshes between bites.

• Non-Alc: Sparkling water with cucumber or mint tea.

Cooking Tips

• Uniform Vegetables: Cut into similar sizes for even cooking.

• Cheese Variation: Swap mozzarella for Gruyère, cheddar, or feta for different flavor profiles.

• Spice Boost: Add a pinch of chili flakes or smoked paprika for heat and smokiness.

Similar Recipes to Try

• Cheesy Polenta & Spinach Bake

• Spanish Tortilla with Potatoes & Onions

• Mushroom & Cornmeal Patties

• Zucchini & Corn Gratin

Variations to Try

• Add Greens: Stir freshly chopped spinach or kale into the batter.

• Meaty Version: Incorporate cooked crumbled sausage or bacon bits.

• Vegan Option: Use flax eggs, plant-based milk, and vegan cheese substitutes.

• Herb Infusion: Mix in chopped fresh thyme, rosemary, or basil.

Ingredient Spotlight

Cornmeal—A gluten-free whole grain made from ground maize. It lends a slightly gritty, tender texture and a mildly sweet, earthy taste that forms the backbone of classic puddings and bakes.

Conclusion

This Vegetable Cornmeal Bake combines pantry staples and fresh produce into a flavorful, nutrient-dense casserole. With minimal hands-on time and maximum comfort, it’s ideal for family meals, potlucks, or make-ahead brunches. Versatile and crowd-pleasing, it showcases how simple ingredients can yield an unforgettable, home-style feast.

Frequently Asked Questions

1. Can I use fine cornmeal instead of coarse?
   Yes—fine cornmeal creates a smoother texture; baking time remains the same.

2. Is this recipe gluten-free?
   Yes, if you use certified gluten-free cornmeal and ensure no cross-contamination.

3. Can I make this ahead of time?
   Assemble the night before and bake just before serving.

4. What other vegetables work?
   Zucchini, broccoli, or corn kernels are excellent additions.

5. How do I reheat leftovers?
   Warm in a 180 °C oven for 10 minutes or microwave individual portions.

6. Why add baking powder?
   It lightens the custard and promotes a tender, airy texture.

7. How thin should the vegetable pieces be?
   Dice or slice about ½ cm thick for even cooking during sauté.

8. Can I skip the cheese topping?
   Yes—omit cheese or sprinkle nutritional yeast for a dairy-free version.

9. Why rest before cutting?
   Resting allows the bake to set, preventing cracks and ensuring clean slices.

10. Can I use almond milk instead of dairy?
    Yes—unsweetened almond or oat milk work well, though flavor is slightly altered.