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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Makayla Drayton
[email protected]This cornbread looks amazing! I can't wait to try it.
Zaya
[email protected]I'm going to try this recipe next time I have a potluck to attend. It looks delicious!
Apson Naral
[email protected]This cornbread is a great way to use up leftover rainbow corn. It's also a delicious and festive side dish.
STUPID Think Basic
[email protected]I'm not usually a fan of cornbread, but this recipe is amazing. It's moist, flavorful, and has a perfect crumb.
Nina Kelly
[email protected]This cornbread is so good, I could eat it for breakfast, lunch, and dinner.
Touseef AHMED
[email protected]I've made this cornbread several times now, and it's always a hit. It's the perfect side dish for any meal.
Bruna Rosa da silva
[email protected]This cornbread is a keeper. It's moist, flavorful, and has a beautiful golden crust.
Tara Clay
[email protected]I'm not sure what I did wrong, but my cornbread didn't turn out right. It was dense and crumbly.
Eli Noyola
[email protected]The rainbow cornbread was a great success at my last potluck. Everyone loved the unique flavor and texture.
Mosh Milez
[email protected]This cornbread was a disappointment. It was dry and bland. I won't be making it again.
Muhammad Ali kpk bannu pakistan
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. The rainbow corn added a lot of flavor and texture.
clouds
[email protected]This cornbread is so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Kimberly turvey
[email protected]The rainbow cornbread was a beautiful addition to my Thanksgiving table. It was a hit with my guests, and they all asked for the recipe.
1ofMarie'skids
[email protected]This cornbread was a bit too dry for my taste. I think I would add a little more milk or butter next time.
Ridoy Vai Official
[email protected]I loved the unique flavor of this cornbread. The rainbow corn added a subtle sweetness that complemented the savory cornmeal perfectly.
David Richard Jr.
[email protected]This cornbread was a hit with my family! It was moist and flavorful, and the rainbow corn added a beautiful pop of color. I will definitely be making this again.