Savory Corn Bread
Ingredients:
Organic corn meal 1½ cups
Mix of half and half of oat flour/almond flour ½ cup
¼ cup of caramelized mushroom slices(cooked over a griddle with ½ teaspoon olive oil)
¼ cup of sautéed squash(cooked over a griddle with ½ teaspoon olive oil)
¾ cup of 1% milk
1 teaspoon organic paprika
1 tablespoon olive oil
1 teaspoon each of baking powder and baking soda
4 egg whites beaten to a frothy state
Salt to taste
Directions:
Preheat the oven to 400 degrees F for 10 minutes.
In a large bowl mix the corn meal, oat and almond flour, baking powder and soda, salt and fold in the other ingredients.
Pour into a glass loaf pan.
Bake all ingredients for 25-30 minutes until the toothpick comes out clean and bread is cooked through.
Serve with sweet potato and roasted corn.
This dish is gluten free and loaded with flavor. The paprika and veggies elevate the flavor to a level of sophistication that you don't see in the traditional cornbread recipe. The wholesome ingredients used in organic form whenever possible enhance the nutritional value of this dish. As always, I pray that you keep your health in center focus and live long and strong!
