Gluten Free

Southern beans with gluten-free buttery cornbread

This Nici Wickes recipe gets its inspiration from New Orleans cuisine and sees cornbread, fresh from the oven, combined with a pot of beans to create an economical, nutritious and satisfying meal
Southern beans and buttery cornbread
2
30M
40M
1H 10M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Cornbread

Method

1.Heat the oil in a medium-sized saucepan and sauté the celery, onion and capsicum.
2.Drain the beans and add to the sautéed vegetables. Add water and seasonings, then simmer for 10 minutes until heated through and softened.
3.Serve with cornbread.

Cornbread

4.Preheat the oven to 200°C. Liberally grease the bottom and sides of a 20 x 25cm tin or pie plate with oil.
5.In a bowl, combine the coarse and fine cornmeal, baking powder, baking soda, salt and pepper, mixing well. In a small bowl, combine the milk, egg, melted butter and chilli. Add to the dry ingredients and stir to combine. Pour the batter into the pie plate.
6.Bake for 25-30 minutes or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter or sour cream. Makes 6-8 squares.
  • Serves 2-4. – For an even cheaper meal, buy dried beans. Just soak them overnight before cooking. – For a richer cornbread, try adding ½ cup grated cheese or 100g blue cheese.
Note

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