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July 11, 2012
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ONE-pot Cornbread is a great wholesome meal! I take my favorite cornbread recipe…and then add a bunch of goodies from different food groups to make it a complete meal…black beans for protein, red bells, zuchinni, corn, cilantro, jalapenos and tomatoes for my veggies and cheese for my dairy :)….I just add all the extras to the batter and then bake it like normal…and it turns out de-lish! The picture above is of my gluten free version of this recipe; I used primarily sorghum flour to replace the all-purpose white flour….hence it looks a little different.
This cornbread is great for picnics, travel days, and days when you want to have something ready beforehand so that you can come home to meal that’s already cooked. It pairs great with salad, soup or by itself…and tastes great toasted the day after for breakfast or lunch :).
*If you don’t want to make it Gluten Free, then just 1 cup all-purpose white flour and omit the sorghum and Four Bean Flour Blend.
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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