Thursday, September 26, 2013

Southwestern Cornbread (Also Gluten Free)

Yield: About 8 Servings
1 can Cream Style Corn
2 Eggs Beaten
3/4 c. yellow cornmeal mix (not corn muffin)
1 tsp. garlic salt
6 tbsp. olive oil
3 jalapeños seeded and diced
2 c. shredded cheddar cheese 
(Gluten Free Substitutes)
Use 3/4 cup of gluten free ground cornmeal
and 2 tbsp. of gluten free bisquick mix
Mix together corn, cornmeal (or gluten free ingredients), eggs, olive oil and garlic salt until well combined. Stir in jalapenos and cheese then place into a sprayed baking pan. Bake in oven at 350 degrees for about 35 minutes or until golden brown.
I hope you enjoy!