Roasted Chili & Cumin Cornbread

December 7, 2009

Roasted Chili & Cumin Cornbread

Ms. Dallas Scott, Tucson CSA

Butter a square 8X8” pan.
In a large bowl mix together:

6 eggs
1/2 cup melted butter, ghee (a nice nutty flavor), earth balance or oil
1/3 cup agave or honey
3, or about 1/2 cup roasted chilis, skinned (the black parts and skin should slip right off), seeded and diced
1 teaspoon vanilla
1 teaspoon toasted cumin seed (place in a sauté pan, shake the pan back and forth keeping the seeds moving until it their aroma begins to come out)

In another bowl whisk together:

1/3 cup cornflour & polenta -mixed 50/50
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2  teaspoon xanthan gum

Whisk dry mixture into the wet mixture until there are no lumps remaining. Bake in an 8×8” square pan at 400°F for 15-20 mins or until a light golden color. Let cool 5 minutes.

Makes 9 squares.

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