~Jackie~
Whenever I make a soup or chili I have to accompany it with some of this cornbread. This is the BEST cornbread you will ever have and bonus, it is gluten free. We discovered this cornbread a few years ago when my sister developed an allergy to gluten and had to look for an alternative to the traditional cornbread we made growing up. As we experimented over the years, we started to add new ingredients and came up with this twist on the original recipe.
I use Bob’s Red Mill Gluten Free Cornbread Mix for the base; this is part of a great line of products that both Amanda and I love to use. To make the cornbread put all the ingredients in a large mixing bowl and blend together. Then stir in the green chiles and pour into greased baking pan. The directions say to cook for 20 minutes, but I have found this is not enough time because I live in Denver at high-altitude, so I always increase it to 30 minutes and wait until the top is just slightly browned. The sweet smell of the cornbread and spicy chiles will give you a good indication when it is ready.
I recommend serving the cornbread hot out of the oven; we always snack on it while we are waiting for the rest of the meal to be ready. Serve as a side with your favorite soup or chili or just enjoy as a snack with some butter and honey. See my recipe for Chicken Tortilla Soup. Happy cooking!
- 1 package Bob's Red Mill gluten free cornbread mix
- 1 1/2 cups plain soymilk
- 1/3 cup canola oil
- 2 eggs
- 1 can diced green chiles
- 1 teaspoon chili powder
- Preheat oven to 375 degrees and grease a 9 x 9-inch gray non-stick pan.
- Place cornbread mix, milk, oil, eggs, and chili powder in large mixing bowl and beat on low until ingredients are well blended. Beat another 30 seconds on high.
- Stir in green chiles and then pour into greased baking pan.
- Bake for about 30 minutes or until top is just slightly browned.
- Serve warm with honey and butter.
- Store cornbread in refrigerator or freezer in foil or plastic wrap to keep from spoiling.
