Tuesday, June 4, 2013

Mediterranean Cornbread

I love cornbread and enjoy experimenting with different versions. To be perfectly honest, I was a little shy of a couple of ingredients of the version I had planned to bake. So, I went “shopping” in my refrigerator for what I thought just might be good together, thus the birth of Mediterranean Cornbread. The picture shows this rendition being baked in a round quiche dish, but I have used muffin tins with equally good success. Just remember to shorten the cooking time.

Here is my recipe:
1 cup Jackie's Quick Bread Flour Blend or flour of choice
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
1 tablespoon capers, undrained &  finely chopped
1/2 tablespoon sun dried tomatoes in olive oil with Italian Basil
1/2 tablespoon kalamata olives, pitted & finely chopped

Here is how I put this recipe together:
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, capers, plus juice from the capers, sun dried tomatoes & kalamata olives. 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

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

Nutrition Facts:
Nutrition (per serving): 110 calories, 55 calories from fat, 6.2

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

1 comment:

  1. Oh, this is a fun recipe!! I like it!!! Got it pinned and tweeted :) Thanks for sharing it at Gluten Free Fridays!


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