Gluten Free Chili Cornbread
- 1/4 cup olive oil + 2 tsp
- 1 None large red pepper, finely chopped
- 1 None fresh large red chili, deseeded, finely chopped
- 1/2 tsp ground cumin
- 1/2 cup gluten-free bread mix
- 3/4 cup corn meal
- 1 tsp gluten-free baking powder
- 1 cup buttermilk
- 1 None egg, lightly beaten
- 3/4 cup canned corn kernels, drained
- None None butter, to serve
- Preheat oven to 400u0b0F. Grease and line an 8x5 inch loaf pan with parchment paper. Heat 2 tsp oil in a small frying pan over medium-high heat. Add pepper, chili and cumin. Cook for 5 mins, or until soft. Let cool.
- Meanwhile, combine bread mix, corn meal and baking powder in a medium bowl. Make a well in the center, add buttermilk, remaining oil and egg. Mix until smooth. Add pepper mixture and corn and mix well. Transfer to prepared pan and bake for 35 mins, or until golden. Let cool in pan for 5 min then turn out onto a wire rack to cool completely. Slice and serve with butter.
olive oil , red pepper, red chili, ground cumin, bread mix, corn meal, baking powder, buttermilk, egg, corn kernels, butter
Taken from recipes-plus.com/api/v2.0/recipes/22597 (may not work)