Gluten-Free Chili Cornbread Bake Recipe
Cozy up with a warm and hearty dish that brings together the savory taste of chili and the delightful sweetness of cornbread! Perfect for any gathering or a comforting family dinner.
Ingredients:
– 1 cup gluten-free cornmeal
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 cups vegetable broth
– 1 cup diced bell peppers
– 1 teaspoon cumin
– 1 can diced tomatoes with juice
– 1 tablespoon chili powder
– 1 cup shredded cheese cheddar or your favorite blend
– 1 teaspoon baking powder
– 1 cups milk or dairy-free alternative
– 2 large eggs
Instructions:
1. Preheat your oven to 400F 200C and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers and cook until softened, about 5 minutes. Stir in the garlic powder, cumin, and chili powder, cooking for an additional 2 minutes until fragrant.
3. In a mixing bowl, combine the gluten-free cornmeal, baking powder, and milk. Whisk until well blended, then add the eggs and mix until smooth.
4. Add in the black beans, diced tomatoes with their juice, and the sautéed bell pepper mixture to the cornmeal batter. Mix until evenly combined.
5. Pour the mixture into the greased baking dish and spread it out evenly. Top with shredded cheese, ensuring an even layer across the top.
6. Bake in the oven for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool for a few minutes before slicing into squares. Serve hot and enjoy!
Nutritional Information: This dish is rich in fiber and protein, thanks to the beans and cornmeal. Each serving offers approximately 250 calories, 8g protein, 10g fat, and 35g carbohydrates.
Time: Preparation time: 15 minutes Cooking time: 35 minutes