This savory cornbread has a touch of sweet, and is a cozy way to welcome in autumn.
Cornbread has almost 4 grams of protein in one serving.
Prep time; 15 minutes
Cook time; 20 minutes
1 cup organic cornmeal
1 cup gluten free flour ( cup4cup) or other, see cooks notes
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 cup cashew milk, or other milk
1/2 cup of grass fed butter, melted
1 tsp. honey, melted, to finish cornbread
1/2 tsp.red chili powder, for dusting
1 cup corn fresh kernels, or frozen
1 cup mild hatch green chili, canned, small chop optional
1/2 cup cheddar cheese, optional
Preheat the oven to 375.
Method ~ Mix all dry ingredients in a mixing bowl with paddle attachment.
Add milk and eggs. Blend well. Add melted butter. Blend well. With the mixer turned off, fold in the corn kernels, green chili, and cheddar cheese if using.
Pour the batter into a greased medium, to large cast iron pan. Either with a neutral oil, or melted butter.
Spread batter evenly in the pan. Dust with red chili powder. It gives the cornbread a rich color.
Bake for 20 minutes, or until cake tester comes out clean. When the cornbread is still warm brush with melted honey for a nice glaze and sweetness.
Cut the rounded corners off, and set aside for snacking. Cut into even squares. Keeps refrigerated up to 4 days. The flavors are elevated when slightly cooled.
Cooks Note: For a lower carb cornbread, replace the gluten free flour with almond flour. If not using Cup4Cup, add 1 tsp. Xanthan gum to the dry ingredients.