"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Southwestern Veggie Bake Recipe

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This recipe for Southwestern Veggie Bake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Chappell
Added: Saturday, September 6, 2008


3 medium carrots, sliced
2 celery ribs, chopped
2 to 3 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
2 tbsp. butter
3 tbsp. plain flour
1/2 c. milk
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) black beans, rinsed and drained
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chilies
1 tube (11 1/2 oz.) refrigerated corn bread twists

Preheat oven to 350. In a large skillet, saute the carrots, celery, onion, and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; add beans, corn, tomatoes, and chilies. Spoon into an ungreased 9x13 inch baking dish. Separate corn bread twists; weave a lattice crust over filling. Bake, uncovered for 20 to 25 minutes or until cornbread is done.

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