I've been so busy with my new cookbooks that I've not had time to blog! Here's a great recipe for a Fiesta Corn Bread which I got from my book entitled Sophie Safe Cooking by Emily Hendrix. All of the recipes in this wonderful book are free of: wheat, eggs, milk, peanuts, tree nuts, shellfish, fish and soy. It's a great cookbook! I love it!
Fiesta Corn Bread
1 1/4 cups Corn Meal
1 1/4 cups oat flour*
*You can buy this, or just put oats in a food processor or blender and make it!
1/2 Cup Sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp apple cider vinegar
2/3 cup rice milk (or any other "milk"
4 tsp. dry onion (I didn't use this because I forgot!)
1/4 cup chopped red bell peppers
1 can chopped green chilis (4 oz)
1 can creamed corn (15.5 oz)
Mix corn meal, oat flour, sugar, baking powder, baking soda and salt.
Add vinegar, rice milk, onion, red pepper, green chilis, oil and creamed corn. Mix well. Pour the batter into a greased 9x9 baking dish.
Cook at 400 degrees for 55 minutes.