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EatingWell: A healthy twist on chili and cornbread

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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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