Spicy Turmeric-Chili Cornbread With Cranberries
- 1 Tsp. Himalayan pink salt (fine)
- 1-1/2 cups corn flour (gluten-free)
- 2-1/2 tsp. baking powder
- 1-1/2 cups organic unbleached all-purpose flour
- 1/2 cup organic light brown sugar
- 1/2 cup ghee butter (or regular butter)
- 1/2 cup 100% pure avocado oil
- 2 eggs
- 1-1/4 cups buttermilk
- 1 cup organic dried cranberries
- 1/2 tsp. organic ground turmeric
- 1 tsp. organic chili pepper flakes
Spicy Honey
- 1/2 tsp. organic chili pepper flakes
- ¼ cup honey
- Pinch of salt
- Preheat oven to 350 degrees F. Line 13” pie dish with parchment paper and spray with avocado oil.
- In large bowl, whisk together corn flour, all-purpose flour, salt, baking powder, turmeric and chili flakes.
- In separate large bowl, whisk together melted ghee butter, avocado oil, buttermilk, eggs and sugar.
- Combine wet and dry ingredients. Using a spatula, mix in cranberries.
- Pour batter into pie dish and bake approximately 30 minutes or until golden and toothpick inserted in center comes out clean.
- To make spicy honey, combine ingredients and let sit for flavors to meld.
- Serve cornbread warm with butter and spicy honey.
Grab these ingredients and more at Vitacost.com.
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