Spicy Corn and Poblano Soup with Honey and Sage Cornbread

This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

GF Honey and Sage Cornbread

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt


1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.

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