Spicy Olive-Jalapeño Cornbread

Preheat your oven to 375° and butter a 12"x9"x2" glass pan.

Whisk together, in a large glass bowl:

~ Whisk together, in a large glass bowl:
1/2 gluten-free flour

1c 'quick' rolled oats

1c corn flour (not cornmeal)

2T ground flax-chia seeds

1t ground cumin

1t-1T sugar

1T garlic salt

1t baking soda

1t baking powder

~ In another bowl, again, whisk together:

2 lg. pasture-raised eggs

1c sour cream

1/4-1/2c water

1/2c single source EVOO

1t white wine vinegar

~ Stir in the corn, chopped olives and jalapeños.

1 can corn - drained

1/4c Kalamata olives

1/4c jarred jalapeños

Combine this bowl with the dry ingredients in the big bowl. As soon as everything's incorporated, pour it into the buttered pan. Sprinkle smoky paprika over the top.

Bake for 35-40 minutes, until a toothpick inserted, comes out clean. Cool a while before cutting into squares. Serve with soup or chili. . .Lin