Here’s a recipe for a cornbread that I’ve been making for some time now.
I have to admit, I was skeptical of making my own.
But then I realized, cornbread is so easy and delicious.
Plus, I’m a foodie, and I want to make sure I’m making the right one for my family.
I also really like that the recipe is gluten-free.
I love that the ingredients are low in calories, but not as high as some recipes.
And, since it’s gluten- free, I also like the taste of the cornbread.
Here’s how you can make your own vegan taco bell cornbread: 1.
Heat oven to 400 degrees F. 2.
Combine the flour, baking powder, baking soda, salt, and cornstarch in a bowl.
Mix the cornstach with a fork until smooth.
Place a large bowl on a baking sheet.
Bake for about 20 minutes.
While the corn is baking, make the filling.
Add the chopped onions, cilantro, and green chilies to the corn.
Stir in the chopped parsley, thyme, and oregano.
Add some olive oil and cook until the corn has browned and is soft.
You can use this recipe in the oven too.
Or, you can bake it up in a 9×13 pan.
It’s a bit easier.
You could also serve this cornbread on a bed of rice or in a casserole dish, but I just like to use it up on its own.
I like to eat it hot because it’s super flavorful.
I usually add the filling as a side dish, like a taco salad or a rice dish.
Or even a side salad with a spoonful of shredded cabbage and cheese.
It has such a hearty taste, you’ll definitely want to take a few bites of it.
I’m pretty sure I’ll have to do that at least once a week!
Recipe Notes *You can use any type of corn flour for this recipe, but if you don’t have a lot of corn, you might want to substitute the cornmeal in the recipe.
To make the corn flour, combine the flour and baking powder in a small bowl.
To use the corn filling, mix the chopped onion, cheddar, green chile, parsley and thyme with the corn, salt and pepper in a food processor or blender until it’s smooth.