As the cold and rain of winter sets in,
all my family seems to want are warm comforting foods.
Keeping it healthy can be a challenge,
and I am always looking to make simple, delicious meals filled with vegetables.
My favorite way to pack in the veggies is skillet corn bread.
Versatile, customizable, beautiful and an easy, quick mealtime crowd pleaser.
I love using C&W Frozen Vegetables because with over 25 varieties,
the combinations are endless and no matter what the season,
I can count on finding exactly what we need.
I got this recipe's selection of yellow and green zucchini squash,
pepper strips and petite white and golden corn at Walmart.
I mix 1 cup of the corn...
and 1 cup of mixed peppers into corn bread mix
and pour into a well greased 8" cast iron pan.
Then top with zucchini rounds...
pop into the oven,
and golden brown, veggie filled deliciousness emerges...
It is a great snack, perfect with a leafy green salad or a delightful dinner served with soup.
Make sure you add C&W Vegetables to your shopping list and don’t forget to take advantage of the $.50 off of 1 package of C&W vegetables Ibotta coupon good at select Walmart stores.
(while supplies last)
Veggie Skillet Cornbread
1 box of your favorite corn bread mix
1 cup C&W Frozen Petite White and Golden Corn
1 cup C&W Frozen Pepper Strips
C&W Frozen Yellow and Green Zucchini Squash
Heat oven to 375 degrees. Coat an 8 inch cast iron skillet with non stick spray.
Prepare corn bread mix according to package instructions. Stir in corn and pepper strips, then top with zucchini squash. Bake approximately 45 minutes until throughly cooked and top is golden brown. Baking times may very due to amount of liquid in vegetables so test with a toothpick and remove corn bread once toothpick comes out clean. Let rest half hour prior to serving.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and C&W®, but all my opinions are my own. #pmedia #premiumveggies http://my-disclosur.es/OBsstV