Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Could I use jarred roasted red peppers?
Hi there, Mary,
You can use jarred peppers, if you drain them first.
Courtney, editor with Forks Over Knives
This sounds like it could be a very tasty meal.I am sure to make use of this quick and easy recipe.
It’s delicious! As a Southern girl I have to have Cornbread to survive and this is just what I wanted .
Can this be used in a bread machine?
How do I make it gluten free?
Try subbing with Bob’s Red Mill G/F all purpose baking flour
I love the addition of red bell pepper in this recipe. It makes me wonder what else I could substitute in… maybe some kale or green onions!
Can another flour – oat flour, for example, or a nut flour like almond, work with the cornmeal? Thank you.