Friday, July 27, 2012

Okra Tomato Chili Cornbread

Mixing Bowl
Casserole Dish
1 1/4 Cups Yellow Cornmeal
1 Cup Rice Flour
1/4 Cup Coconut Flour
1/4 TSP Sea Salt
1 TBSP Baking Powder
2 TBSP Splenda
1 Cup Chopped Steamed & Drained Okra
1/4 Cup Petite Diced Tomatoes Drained
2-3 TBSP Frank's Red Hot  Sweet Chili Sauce
1 1/2 Cups Boiling Water mixed with 2 TBSP Canola Oil
Cooking Spray For Casserole Dish
Freeze Dried Chives Sprinkled on Top Is Optional

Heat Oven to 425 Degrees
Lightly Spray Casserole Dish
Heat in Oven While You Mix Cornbread Batter

In Large Bowl Combine All Dry Items & Stir
Add the Boiling Water With the Oil & Mix, Do Not Over Mix
Add Additional Hot Water If Needed For a Lighter Batter
Spoon Batter Into Hot Casserole Dish, You Should Hear A Sizzle When Batter Contacts The Skillet
Bake 30 Minutes Or Until Toothpick or Fork Comes Out Dry

Ready To Bake

Ready To Serve

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