Gluten Free Chili Cornbread

1. 1

   Preheat oven to 400u00b0F. Grease and line an 8x5 inch loaf pan with parchment paper. Heat 2 tsp oil in a small frying pan over medium-high heat. Add pepper, chili and cumin. Cook for 5 mins, or until soft. Let cool.

2. 2

   Meanwhile, combine bread mix, corn meal and baking powder in a medium bowl. Make a well in the center, add buttermilk, remaining oil and egg. Mix until smooth. Add pepper mixture and corn and mix well. Transfer to prepared pan and bake for 35 mins, or until golden. Let cool in pan for 5 min then turn out onto a wire rack to cool completely. Slice and serve with butter.

* Per serving · 4 servings · Values may vary.

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