Steve’s Gluten-Free Jalapeno Cornbread
Servings
8Serving size
1/8 pieThis recipe can easily be multiplied but you’ll need multiple pans. Cover cooled cornbread with foil and store on the counter for up to 3 days.
Ingredients
| 1 Tbsp. Unsalted butter |
| 1 1/4 cup Yellow cornmeal |
| 1/2 cup Rice flour, brown |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1 tsp. Baking soda |
| 2 large Egg(s) |
| 1 3/4 cup Reduced fat buttermilk (about; see instructions) |
| 2 Tbsp. Honey |
| 2 pepper Jalapeno pepper (stemmed, seeded, and finely diced) |
Instructions
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This gluten-free cornbread doesn’t taste any different from cornbread made with wheat flour. We added a touch of honey for sweetness and some jalapenos for a spicy kick.