Email to Brenda-Lee Olson      

Spicy Cornbread

Source of Recipe

Angela Lowry


Recipe Introduction

For those who like a little kick to their cornbread.

List of Ingredients

3/4 cup yellow cornmeal
1/4 cup GFCF flour
2 tablespoons sugar
1 tablespoon GFCF baking powder
1/2 teaspoon salt
1 teaspoon dried thyme, crumbled
1/4 cup GFCF milk
2 teaspoons minced jalapeno or other hot chile, to taste
1 egg
3 tablespoons melted GFCF margarine or oil
2 tablespoons drained canned corn kernels


Recipe

Preheat the oven to 425 degrees. Oil an 8-inch square baking pan.

Sift the dry ingredients into a large bowl. Add the thyme, milk, chile, egg,and margarine or oil and beat for 1 minute or stir until the mixture is smooth.

Add the corn, stirring well to make sure that the pieces are well distributed throughout the batter.

Pour the batter into the prepared pan, place it in the oven, and bake for 20 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted into the middle.

Serve hot.