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.
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Comments (9)
Could I use jarred roasted red peppers?
Hi there, Mary,
You can use jarred peppers, if you drain them first.
Thank you,
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.