TEXAS STYLE RAINBOW CORN BREAD

12
Rose Mary Mogan

By
@cookinginillinois

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 its is hot from the oven.

This recipe only uses a quarter cup of coconut flour, such a small amount goes a long way. It was great with the Navy Bean Soup that I made with added spinach and carrots. Give it a try I am sure you will love it as much as we did.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8 depending on portion sizes
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

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  • 1/3 c
    yellow corn meal
  • 1/4 c
    coconut flour
  • 1/3 c
    coconut oil or melted butter
  • 1/2 tsp
    baking powder
  • 11/2 Tbsp
    sugar
  • 1 tsp
    kosher salt
  • 1/2 c
    each red & green bell peppers, chopped
  • 1 medium
    jalapeno chopped (seeds removed)
  • 1/2 c
    onion, chopped
  • 1/2 c
    whole kernal corn,
  • 1 c
    sharp cheddar cheese, shredded

How to Make TEXAS STYLE RAINBOW CORN BREAD

Step-by-Step

  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.

Printable Recipe Card

About TEXAS STYLE RAINBOW CORN BREAD

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




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