Monday, May 21, 2012

Red Peppered Corn Bread


If you look carefully, you will see little bits of red from the red pepper dip which makes this a super corn bread.


Recently, I have been buying one or to dips to use, in different recipes, such as this one.  I add tomato dip to pasta dishes or meat.  I love dill and sneak it, into anything. I think, though, this red pepper dip is the best to cook with.


Red Peppered Corn Bread (adapted from Taste of Home)

Ingredients:

1/2 cup Canola or Hazelnut Oil
3 eggs
1-1/2 cups low fat milk
1 tablespoon red pepper dip
2-1/3 cups gluten-free flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Method:

Preheat oven to 400 degrees F.  Spray two square pans with olive oil.
In a large bowl, mix oil and sugar.
Combine the eggs and milk. 
Combine the flour, cornmeal, baking powder and salt.
Add to creamed mixture alternately with egg mixture.
Pour into two 8" square baking pan. Bake at 400° for 17 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.


6 comments:

  1. What a clever idea to add dips to your baking. Moisture AND flavor in one spoonful. :-)

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  2. What gorgeous pics you took of the food. Looks insanely delicious!

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  3. i hv yet to try making a cornbread, yours look wonderful and i also think using dip to make these is brilliant!

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  4. I've never thought of cooking with dips.

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  5. It looks great
    I've never made cornbread. It's not very popular here (as people are not familiar with it) and I'd love to give it a try soon

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  6. What a great idea to add red pepper dip to cornbread - this recipe sounds delicious! Thank you for sharing it with the Hearth and Soul hop.

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