Pepper Sour Cream Cornbread

Preheat your oven to 400°

In a medium bowl, whisk together these dry ingredients:

1c unbleached all purpose flour

3/4c corn flour

1/4c toasted oat flour

1T ground chia and flax seed

3-1/2t baking powder

1/2t baking soda

1t Himalayan pink salt

2t ground cumin

In another bowl, whisk together the sugar and wet ingredients. Whisk and let stand until the sugar dissolves, then whisk again:

2/3c organic cane sugar

1/3c finely chopped poblano pepper

2-3T finely chopped red bell pepper

3/4c full fat sour cream

1/3c single source EVOO

2T apple cider vinegar

1 lg. free range egg

1/4c water 

Pour the wet ingredients into the dry bowl, combining with a silicone spatula. When mixed, but not over-mixed, pour all of this into an oiled 9" cast iron pan. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Let cool a little before cutting into wedges. This goes great with soup or a big bowl of steamy, beef, bean and vegetable chili. . .Lin