1 cup (chopped) of Cornmeal-Baked Vegetables (180 g) has 189 calories. That works out to 105 calories per 100 g. It contains 29.2 g of carbs, 4.3 g of protein, 7.4 g of fat and 5.8 g of fiber. Its 522 µg of Vitamin A covers 58% of the Daily Value. Its glycemic index is 53 (low), so it raises blood sugar slowly.

What is Cornmeal-Baked Vegetables?

Cornmeal-baked vegetables are a simple oven dish made by tossing chopped vegetables with a little oil and seasoning, then coating them with cornmeal before baking. The mix can change with the season and what is on hand, so it is better understood as a flexible home-style preparation than a dish with one fixed regional recipe. Baking softens the vegetables while the cornmeal forms a lightly crisp, golden coating.

Serve them warm as a side with a main meal, or make them a light meal with a spoonful of yoghurt or a plant-based alternative. They offer fibre as well as vitamins A and C, and are an easy way to add more vegetables to the plate. Use oil sparingly for a lighter result, and try a mix such as courgette, peppers and carrots.

Cornmeal-Baked Vegetables Nutrition Facts

Selected: 100 g

105

KCAL / 100G

Carbs

16.2g

· 6% DV

Protein

2.4g

· 5% DV

Fat

4.1g

· 5% DV

Fiber

3.2g

· 11% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 58% · Protein 9% · Fat 33%

Cornmeal-Baked Vegetables Vitamins & Minerals

Vitamins

Vitamin A

290µg · 32% DV

Vitamin C

18.5mg · 21% DV

Vitamin K

16.5µg · 14% DV

0.19mg · 11% DV

Minerals

Phosphorus

68mg · 10% DV

Potassium ⭐

315mg · 9% DV

Sodium

185mg · 8% DV

Magnesium

31mg · 7% DV

How Nutritious Is Cornmeal-Baked Vegetables?

Nutrient density

High

70/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

49/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Cornmeal-Baked Vegetables Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Cornmeal-Baked Vegetables

To burn the 105 calories in 100 g:

🚶

26min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

14min

Cycling

🏊

12min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Cornmeal-Baked Vegetables Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Cornmeal-Baked Vegetables Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Cornmeal-Baked Vegetables Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Cornmeal-Baked Vegetables Fat Profile

SATURATED

0.55g

MONOUNSATURATED

2.35g

POLYUNSATURATED

0.9g

⚖️

Omega 6:3 ratio 27.3:1

Above the ideal 4:1 (27.3:1).

Compare Cornmeal-Baked Vegetables

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Cornmeal-Baked Vegetables vs Tomato87 kcal more per 100 g

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Cornmeal-Baked Vegetables vs Mixed Green Salad87 kcal more per 100 g

→🥕vs🫑

Cornmeal-Baked Vegetables vs Red Pepper74 kcal more per 100 g

→🥕vs🥄

Cornmeal-Baked Vegetables vs Boiled Beetroot61 kcal more per 100 g

→

Foods Similar to Cornmeal-Baked Vegetables

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Cornmeal-Baked Vegetables

What is the best way to make Cornmeal-Baked Vegetables?

The best way to make Cornmeal-Baked Vegetables is to toss evenly cut vegetables with oil and seasonings, then coat them lightly in cornmeal before baking. Spread them in a single layer so hot air can reach every piece.

Can you use frozen vegetables for Cornmeal-Baked Vegetables?

Yes, you can use frozen vegetables for Cornmeal-Baked Vegetables, but thaw and thoroughly dry them first. Excess moisture can make the cornmeal coating gummy instead of crisp, so avoid overcrowding the baking tray.

Is cornmeal the same as polenta in Cornmeal-Baked Vegetables?

Not exactly: polenta is a dish made from cornmeal, while cornmeal is the ground corn used to coat Cornmeal-Baked Vegetables. The grind can vary; a medium grind gives a noticeable coating without the gritty feel of very coarse meal.

How do you stop Cornmeal-Baked Vegetables from sticking to the pan?

To stop Cornmeal-Baked Vegetables from sticking, use a lightly oiled tray or baking paper and coat the vegetables with oil before adding cornmeal. Leave space between pieces and turn them once the undersides have browned.

Can you make Cornmeal-Baked Vegetables with root vegetables?

Yes, root vegetables work well in Cornmeal-Baked Vegetables. Cut dense vegetables such as sweet potato, parsnip, and carrot smaller than quicker-cooking vegetables, or give them a head start so everything finishes together.

What herbs go well with Cornmeal-Baked Vegetables?

Thyme, rosemary, smoked paprika, and garlic pair well with Cornmeal-Baked Vegetables. For a brighter finish, add lemon zest or chopped fresh parsley after baking rather than mixing delicate herbs into the coating.

How do you keep the cornmeal coating on Cornmeal-Baked Vegetables?

For Cornmeal-Baked Vegetables, dry the cut vegetables and coat them in oil before sprinkling on the cornmeal. Toss gently until the meal clings in a thin layer; a heavy coating is more likely to fall off.

Can Cornmeal-Baked Vegetables be frozen after baking?

You can freeze Cornmeal-Baked Vegetables, but their texture may turn softer after thawing. Freeze them in a single layer first, then transfer to a sealed container; reheat from frozen in the oven to restore some crispness.

What sauce should you serve with Cornmeal-Baked Vegetables?

A herby yogurt sauce, tahini-lemon sauce, or tomato salsa goes well with Cornmeal-Baked Vegetables. Choose a sauce that adds moisture and acidity without covering up the toasted cornmeal flavor.

Can you prepare Cornmeal-Baked Vegetables ahead of time?

Yes, you can chop and refrigerate the vegetables ahead for Cornmeal-Baked Vegetables. Wait to add the oil and cornmeal until just before baking, because the coating can become damp as the cut vegetables release moisture.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026