Turkey Chili and…CORNBREAD!
Alright, you guys asked for it, and now you got it! It took me a few days to get the recipe just right though…This cornbread is gluten-free and oh so simple to make :) Don’t be scared though! I’m not gluten free and neither are the guinea pigs at the office that get to taste my experiments, but they loved it and I thought it was pretty tasty too. The batter is a great base to add different chopped vegetables or spices to give this cornbread a funky twist. Also, it goes perfect with my turkey chili recipe from last week, so I hope you enjoy it!
Tasty GF Cornbread
1 cup brown rice flour
1 cup gluten free yellow cornmeal
1/3 cup raw organic agave nectar
½ tsp sea salt
1 cup 1% milk
3 tsp baking powder
1/3 cup extra virgin olive oil
olive oil spray or nonstick spray
Preheat oven to 400˚F. Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, salt and baking powder. Whisk together to evenly incorporate dry ingredients. Stir in egg, milk, agave and olive oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
1 ½ tbsp raw jalapeno pepper, minced
¼ cup low fat cheddar cheese, shredded
Replace agave with 1/3 cup raw honey
1 tsp almond extract
¼ cup sliced almonds
After pouring the batter in the pan, sprinkle almond slices on top and bake.
Amount Per Serving
Total Fat 11.3 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 7.3 g
Cholesterol 24.7 mg
Sodium 357.3 mg
Potassium 155.7 mg
Total Carbohydrate 40.1 g
Dietary Fiber 2.0 g
Sugars 12.3 g
Protein 4.5 g