The other day I saw a gluten free cornbread mix at the grocery so I decided to try it. In the back of my mind I wanted to spice the mix up a little. I decided to add some peppers to the mix.
I happened to have two poblano peppers, so I blistered them under the broiler, peeled their skin, and chopped them up medium fine. If you don't want to mess with the fresh peppers, you could substitute a can of chopped ortega peppers. I even thought I could add some canned corn. What ingredients would you add to a cornbread mix to spice it up?
I added the chopped peppers to the dry cornbread mix then I added the liquids one cup of milk, two eggs, and half a cup of olive oil. I baked the muffins at 375 F for 22 minutes. Watch closely at the end and don't over cook them. You want a crust on the outside but a soft moist interior.
I decided to put the muffins in cupcake papers so I could get them out of the pan easier. They could also be frozen for later too. If we happen to take a long road trip, these muffins are great to take for a snack while driving. Gary said he normally doesn't like cornbread because it's always so dry. Cornbread can be dry if over cooked. The trick is to see just a slight browning on the top edges. Also if you press your finger on the top of the muffin it springs back, then they are cooked just right.
We're having a yard sale tomorrow and the next day so I've been busy getting ready for that and haven't had much time to visit other blogs, but I will be back visiting again soon. After three years we have our
treasure bus almost completely unloaded. We've been downsizing in hopes of traveling around again one of these days. If you're new to my blog, click the link to learn more about our
treasure bus and find out how we moved from California to Florida on a shoestring. Thanks for reading and for all your comments.
WOW! What a large bus!I hope your yard sale goes well. : )The square dish you made looks very nice. It looks like a bit of granite to me. : )
ReplyDeleteI use yogurt in place of milk for a more moist cornbread. I used about 3 tbs. Oil. We love cornbread.
ReplyDeleteSounds delicious for those of you who can eat peppers. Kind of like how you must feel when folks have food with gluten. Lovely plate too. I'm going to check your bus story today too!
ReplyDeleteThe bus story was great...and you are the living treasure to have done that!
ReplyDeleteI like corn and a few hot pepper in cornbread. Many, many years ago I had cornbread in a very upscale restaurant. It had parmesan cheese in it, and it was the best I ever had. I have never been able to find a recipe that was even close to it.
ReplyDeleteI like to add about a half cup of cooked corn kernels to my mix. It's a great way to use leftovers. I'm not so hot on peppers.
ReplyDeleteYour color mix drew me to the food. That often happens here...even with stuff I can't(rather, won't) eat. ~Mary
ReplyDeleteThis sounds delicious. I like peppers so I'm trying it.
ReplyDeleteWhat a huge bus! We all can take tips from you on how to save money. I have some cornmeal on the counter and might make some cupcakes later. Thanks for the recipe, Linda.
ReplyDeleteHi Midori, thanks, that bus can hold a whole houseful of furniture and belongings. Ha. The dish is growing on me. The sale went very well.
ReplyDeleteHi Meredith, thanks, yogurt and less oils sounds great.
Hi Barbara, thanks, I am getting to be a living treasure. Ha.
Hi Michele, thanks, ok now you have me curious about that recipe I may just give it a whirl because parmesean is so good on so many things, perhaps it the saltiness of it.
Hi Suzi, thanks, I thought about corn but didn't have any. Oh I have grown to love peppers especially when I've read how many vitamins they contain, I could eat them every day.
Hi Lori, thanks, oh these were so good and quite quick to make too.
Hi Gigi, thanks, necessity is the mother of invention on saving, Ha. I hadn't had any cornbread for so long it was a real treat for me.
Hi Mary, thanks, I have fun mixing and matching the colors of the food; you have made me think that this might encourage children to eat things they might be reluctant to by using food with different colors. I am drawn to the red, yellow, and green bell peppers grown nowadays and other colorful foods, like the gold or purple potatoes. Might as well make the food colorful and tasty too. Ha.
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