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)
1/2 cup Canola or Hazelnut Oil
1-1/2 cups low fat milk
2-1/3 cups gluten-free flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees F. Spray two square pans with olive oil.
In a large bowl, mix oil and sugar.