A delicious homemade cornbread with lots of fresh veggies.
Adapted from my Gluten-Free Buttermilk Skillet Cornbread
Feel free to use whatever vegetables you like here. Thinly sliced sweet peppers could easily stand in for the padrons, or add chopped roasted green chiles to the batter if you like a bit of a kick.
I used two sheep milk cheeses from Garden Variety
; Black-Eyed Susan, a fairly firm melting cheese similar in texture to an aged cheddar or fresh pecorino, and a salty and also fairly firm feta.
I like to bake this in my 10-inch round cast iron skillet, but it should also work in a 9-inch round pan or skillet, or a 9-inch square pan.
If you or your guests are severely allergic to gluten, be sure to seek out ingredients (especially oat flour) that are certified gluten-free. If you can't find sweet white rice flour (mochiko), substitute regular white rice flour and add 1/4 teaspoon xanthan gum to help the bread hold together. If gluten isn't an issue, give this a go with all-purpose and whole wheat flours in place of the rice and oat.
All ounce measurements are by weight.
Nutritional values are based on one of eight servings.