Cornbread is one of those side dishes that goes hand in hand with great BBQ. Lately, we’ve been craving it at my house but we’ve been having trouble finding all the traditional ingredients. I decided to get a little creative and make cornbread with a hodgepodge of slightly untraditional ingredients.
My main hurdle in making cornbread was a lack of buttermilk which I often find gives it that little bit of needed tang. However, every time I buy buttermilk for cornbread it often goes to waste. I decided to combat this problem by mixing cream and sour cream to simulate the buttermilk element. Since I was out of tomatoes I then used leftover salsa to give it a little kick.
- 1 cup gluten-free cornmeal
- 1/3 cup almond flour
- 2 tablespoons monk fruit classic sweetener
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs beaten
- 1/2 cup half & half
- 1/2 cup sour cream
- 1/4 cup coconut oil melted
- 1/4 cup brown butter
- 1 cup chunky salsa
- 1/4 cup onion finely chopped
- 2 tablespoons bell pepper red and green both, chopped
- 1/2 cup cheddar cheese shredded
- Melt butter in a heavy-duty pot on your Bull Side Burner over medium heat. Watch carefully, the butter will go from yellow to golden. Once it’s achieved a brown color with a hazelnut aroma remove from heat.
- Combine dry ingredients in a bowl; in a separate bowl mix all wet ingredients.
- Add wet ingredients to dry ingredients and lightly mix together.
- Pour batter into a greased 9 inch cast iron pan or 9×9 inch pan.
- Bake in the Bull Pizza Oven or Grill at 375º for 45 minutes to an hour. Use a toothpick to determine doneness, once toothpick can be removed without any debris it’s done.
- Let rest for at least 10 minutes before removing from pan and slicing.