fall harvest cornbread cake

This dish uses a cornbread recipe for the base and then piles fresh eggplant, tomato, and mushrooms on top. It is an easy and fragrant way to creatively use your fall veggies.

Cornbread Base:
1 cup milk
2 eggs
1⁄4 cup butter (melted)
1 1⁄2 cups yellow cornmeal
3/4 cups all-purpose flour
1⁄2 cup white sugar + 2 tablespoons of raw sugar for texture
1/2 tablespoon baking powder
1 teaspoon salt

Veggie Topping:
2 cups cherry tomatoes,
2 cups mushrooms,
1 carton of mini eggplants (about 10)
2 ears of fresh sweet corn
3/4 cup of sharp cheddar cheese (optional)
2-3 large springs of rosemary
1/2 cup of basil
cumin
olive or coconut oil / salt /pepper

View the full recipe at Chew and Taste →