Cornbread, Roasted Vegetable

By Bellacucinam

Ingredients

• 1 1/2 cups cornmeal
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 2 eggs beaten
• 1/2 cup butter melted
• 14 oz can chopped roasted red pepper
• 4 sundried tomatoes
• 3/4 cup briled, marinated eggplant
• 1/2 small red onion, finely chopped

Preparation

Step 1

Spray loaf pan and preheat oven to 400.

Mix dry ingredients.

Combine wet together and then fold in to dry.

Stir in vegetables to evenly distribute and bake for 45-50 min.

Cool completely, then wrap well and refridgerate.