Corn Bread with a Western Flavor

I saw this on Chow Hound’s blog and knew it would be a favorite at our house.  I have been noshing all morning and it has a wake me up taste that beats coffee.

SOUTHWESTERN CORNBREAD – originally from King Arthur’s flour

2 cups coarse-ground cornmeal
1 3/4 cups gluten free flour                                                                                                    1 teaspoon guar or xanthan gum

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup honey
2 large eggs
1/ 4 green                                                                   pepper                                                                                                                                         1/4 red pepper
1 small onion
1/2 cup melted margarine

1. Preheat oven to 400 with an ungreased cast iron skillet in the oven as it heats.

2. Combine buttermilk, eggs, honey and bell peppers. Allow to stand at least 10 minutes so peppers can re-hydrate.

3. Mix dry ingredients in large bowl and whisk to combine.

4. Bake 35 minutes. Remove from oven and cool in pan for about five minutes.

This is a really great corn bread.  I have made many different corn breads over the years including Krissy’s.  Right now, this one is the best.  Sorry Krissy.

 

in the baking pan 9 x 9