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.

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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.

 

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in the baking pan 9 x 9
in the baking pan 9 x 9

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About C

My goal is to conquer all the cookbooks, cooking magazines and Internet sites that are cluttering my life with delicious food. I will do this by cooking and baking which I love to do.

Posted on July 10, 2009, in BELL PEPPER RECIPES, COOKIE RECIPES, CORN RECIPES, MUSHROOM RECIPES, ONION RECIPES, QUICK BREAD RECIPES, SIDE DISHES, VEGETABLE RECIPES and tagged , , , . Bookmark the permalink. Leave a Comment.

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