TEXAS STYLE RAINBOW CORN BREAD
I changed the name of this recipe because of some of the additional ingredients I added. The original recipe came from a cookbook called COOKING WITH COCONUT FLOUR by Bruce Fife. This recipe is BIG on flavor because of the variety of peppers and other ingredients in the recipe. It is very tasty and so delicious, especially when...
Provided by Rose Mary Mogan
Categories Other Breads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees F. Combine corn meal, coconut flour, baking powder, sugar and salt in a small bowl. Stir to blend together then set aside till needed. You can use white corn meal if desired, I just prefer using yellow.
- 2. Add eggs to a large bowl, and add in melted butter, and granulated onion. Beat till blended together.
- 3. Add the dry ingredients to the beaten egg mixture. Then beat until no lumps remain.
- 4. I chose to cook the chopped veggies in the microwave for 1 1/2 minutes before adding to batter.
- 5. Now add in the chopped red and green bell peppers, chopped jalapeno, & chopped onion. Stir with a spoon until blended together.
- 6. Next add in the whole kernel corn, and shredded cheese. Fold in with spoon until well mixed.
- 7. Spray a 9X9 inch pan with non stick cooking spray, add 1 tablespoon melted coconut oil or melted butter, and bake in preheated 400 degrees F. oven for 15 to 25 minutes till done. MINE BAKED FOR 25 MINUTES BEFORE IT WAS DONE AND GOLDEN BROWN.
- 8. Serve with butter if desired while it is still hot. ENJOY.
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