You can't eat chili without cornbread.
Well, you can-
But we won't.

You might have seen our killer chili recipe, you may have even made a batch by now. We hope you're still reeling from the awesomeness.
Here's our addition to that recipe:
Some rock-star gluten free corn bread.
Dig it.

Corn bread falls into our favorite food category:
Customizable Food.

Like many of our recipes, this one can take a few punches of your own creativity.
Have some onions crowding the counter?
Caramelize them and mix the sweet brown onions into the cornbread batter before baking.
Like some heat?
Roast a few poblano peppers over your stove burner and chop up the smoky smokertons to mix into the batter.

This is where we stop giving you suggestions and you start making up your own.
Get to work, we can't do this alone.

Let us know your favorite mix-ins.
info@renegadekitchen.com

posted by / The Renegade

Corn Bread

Gluten Free, Dairy Free, Soy Free, Nut Free, No Processed Sugar

Adapted from Mark Bittman

• 3-4 tablespoons Olive Oil
• 1 ^1/2 cups Medium Grind Cornmeal
• ^1/4 cup Rice Flour
• ^1/4 cup Sorghum Flour
• 1 ^1/2 tablespoons Granulated Palm Sugar (Honey works wonders too)
• 1 ^1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• ^1/2 teaspoon Xanthan Gum
• 2 Eggs
• ^3/4 cup Rice Milk (or your fave alterna-milk)
• ^1/2 cup Coconut Milk (you won't taste it)
• Any add-ins you like (Our Faves: Caramelized Onions, Roasted Poblanos)
• Salt and Pepper

Get Busy

1. Preheat your oven to 375 degrees.
2. Pour the olive oil in the bottom of an 8x8 baking pan/dish.
3. Slide the oil filled pan into your oven to preheat while you mix the batter.
4. In a bowl, whisk together all the dry ingredients to make one flour blend.
5. Add the eggs, rice milk and coconut milk to the dry ingredients and whisk to combine. Stir the batter until it comes together and is slightly thickened.
6. Stir in any add-ins you've got sitting around.
7. Pull the baking pan out of the oven WEARING AN OVEN MITT. Seriously friends, this is where you will burn yourself if you stop thinking. So think.
8. Pour the batter into the hot pan and sprinkle salt and pepper on top. Using an oven mitt, slide the pan back into the hot oven.
9. Bake the bread for 25-30 minutes, or until the edges are crisp and begin to pull away from the side of the pan.
10. Eat it.

Prep. Time: 10 minutes
Baking Time: 25-30 minutes
Yield: 1 8x8 pan, no matter how you slice it

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