EatingWell: A healthy twist on chili and cornbread
2 cups diced zucchini
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 cups corn kernels, fresh or frozen (thawed)
1 (14-ounce) can diced tomatoes
1 1/2 cups stone-ground cornmeal
3/4 teaspoon baking powder
1 large egg
1 cup buttermilk
Preheat oven to 400 F.
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