Spicy Red & Black Pepper Cornbread
Well, the power is back on! After almost 3 days with no electricity, running water, or patience in below freezing temperatures, we again have light...and an internet connection. My apologies for missing a few days. Luckily, I made up this batch of deliciousness before the storm along with a giant pot of white bean chili. Don't worry, that recipe is coming. In the meantime, you should make this! This cornbread stays moist and doesn't crumble away like some gluten-free baked goods tend to. Plus, it has a nice spicy kick that goes great with a creamy soup or sopping up chili remnants. And its especially nice fresh out of the oven, smeared with a little butter and agave.
Tip: if you like it SUPAH SPICY, add a little extra cayenne & red pepper.
1 1/2 cups organic yellow cornmeal
1 1/2 cups GF all purpose flour mix (we used 3/4 cups teff + 3/4 cups almond flour)
1 1/2 teaspoons xantham gum
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 3/4 cup cold, unsweetened non-dairy milk
Preheat oven to 350 degrees. In a large mixing bowl combine all the dry ingredients- everything but the milk. Mix well with a whisk, making sure spices are evenly distributed throughout dry mixture. Finally, add the cold, non-dairy milk. Whisk together until a batter forms- but don't beat it to death, just mix until well combined. Pour batter into a greased 9x13 inch glass baking dish and bake for 45-50 minutes, until tops crack and an inserted fork comes out clean. Let cool completely before cutting into squares. Store in a sealed bag or container for up to a week.