Green Chili Corn Bread

This is a great side to pair with the red beans and rice recipe or any barbeque spread. The green chili adds a gentle kick of heat and a pop of color that makes each slice as good-looking as it is flavorful. This cornbread recipe also happens to be gluten free.

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Ingredients

• 1/2 Bottle (5 oz) of Chili Crush - Verde Black Garlic

• 2 cups buttermilk

• 1 teaspoon baking soda

• 1 cup melted butter (2 sticks)

• 1 1/3 cup sugar (I like to do half and half of real sugar, and a monkfruit/allulose blend)

• 4 eggs

• 2 cups cornmeal

• 2 cups all-purpose gluten free flour

• 1 teaspoon xanthan gum (omit if your flour already has xanthan gum in it - some do and some don’t)

• 1 teaspoon salt

Directions

1. In a large bowl, mix together the buttermilk and baking soda. This will froth up so make sure to use a large enough bowl.

2. In a separate large mixing bowl, mix together the melted butter, sugar, and eggs.

3. Add the buttermilk/baking soda mixture. Mix just until combined - don’t overmix.

4. In a separate bowl whisk together cornmeal, gluten free flour, xanthan gum, and salt.

5. Add the dry ingredients into the wet ingredient mixture and stir to combine.

6. Stir in half of a bottle (5 oz) of the Chili Crush - Verde Black Garlic. Pour into oiled/greased 13x9 inch baking dish.

7. Bake at 375°F for 32-37 minutes, or until a toothpick comes out clean.

8. Let cool for a few minutes before slicing and serving.