Roasted Red Bell Pepper Cornbread

For such a long time after my husband was diagnosed as Celiac/severly gluten intolerant, we did death to breads of all kinds, and I loved to bake. Withdrawal set in. I am a fighter, determined not to let a little thing like gluten stop us from eating the things we had always loved. About a year later, I hit on MY blend that works perfectly in every recipe I have tried with a one-to-one  substitution. I did have to double the baking powder. And, no! I don't get anything out of promoting Rumford Baking Powder. This brand just works better for me. I am presently working on a blend that uses less rice flour and less soy flour, and hopefully eliminate using gums.

A side note on gluten free baking: Always allow dough/batter sit for 15 minutes  BEFORE baking to allow the flour and other gluten free dry ingredients absorb the moisture. I set my timer for a little shorter time than recommended. The humidity level in Alabama seems to affect baking time, meaning that the same recipe may have significant different baking times depending on the weather.

Here are three recipes for the price of one. Now that is a heck of a deal. 


But, back to the story at hand . . . sometimes, I want something for a side of bread just a little bit off the beaten path from the typical cornbread muffin. My Roasted Red Bell Pepper Cornbread (recipe follows) puts a spin on traditional cornbread with very little extra effort. The beautiful color not to mention the delicious flavor adds a festive touch to any meal. Looking for something with a little more kick? Simply substitute pickled jalapeno peppers and juice for the roasted red bell pepper for a completely different dish from the same basic recipe. 

At the bottom of the page I have included my basic cornbread recipe. 

Here is my recipe:
1 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon Rumford baking powder
1/2 teaspoon salt
7/8 cup milk
1/4 cup canola oil
1 large egg
2 tablespoons roasted red bell pepper, minced
2 tablespoons roasted red bell pepper liquid

Here is how I made this:
1. Preheat oven to 400 degrees Fahrenheit. Spray a 9-in round baking dish with gluten non-stick cooking spray.

2. Place flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir to thoroughly combine; set aside.

3. In a smaller bowl, place milk, oil, egg and roasted red bell pepper, plus juice from the pepper. Pour the wet ingredients into the first bowl filled with dry ingredients. Stir until thoroughly combined. Pour batter into prepared baking dish. Allow to rest for 15 minutes BEFORE placing in preheated oven.

4. Bake for 25 to 30 minutes or until toothpick inserted into the center comes out clean. To serve, cut into wedges.

Servings: 12

Oven Temperature: 400°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 50 minutes


Dietary Analysis:  

• Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day. 
• Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.


Calories per serving: 105.19
Calories From Fat (48%) 51.01

% Daily Value
Total Fat 5.74g 9%
Saturated Fat 0.74g 4%
Cholesterol 16.92mg 6%
Sodium 238.7mg 10%
Potassium 65.46mg 2%
Total Carbohydrates 11.69g 4%
Fiber 0.9g 4%
Sugar 3.16g 
Protein 2.05g 4%

Here is my recipe:

Basic Corn Bread

1 cup Jackie's Quick Bread Flour Blend (recipe follows)
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon Rumford baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 large egg

Here is how I made this:
1. Preheat oven to 400 degrees Fahrenheit. Spray muffin tins with gluten non-stick cooking spray.

2. Place flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir to thoroughly combine; set aside.

3. In a smaller bowl, place milk, oil, egg and roasted red bell pepper, plus juice from the pepper. Pour the wet ingredients into the first bowl filled with dry ingredients. Stir until thoroughly combined. Pour batter into prepared muffin tins. Allow to rest for 15 minutes BEFORE placing in preheated oven.

4. Bake for 15 to 18 minutes or until toothpick inserted into the center comes out clean.

Servings: 12

Oven Temperature: 400°F

Yield: 24 mini muffins; 12 to 15 large

Here is my recipe:

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
1 1/2 teaspoons  Xanthan Gum
1 1/2 teaspoons Quar Gum
1 teaspoon cream of tartar

Here is how I made this:
1. In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25   Yield: 6 1/4 cups

Author: Dr. Jacquelyn P. Horne
Copyright: 2011