Jalapeño Cornbread – Gluten Free

The finished jalapeño cornbread. Photo: JeffreyW

1½ cups stone ground yellow cornmeal
1 cup gluten-free flour
3 tablespoons seeded and chopped jalapeños, about 1-2 peppers
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup sugar
2 teaspoons salt
1 egg, lightly beaten*
2 sticks butter, melted*
1¼ cups buttermilk*


Preheat oven to 400°F and brush a 10-inch square or round baking dish with butter.

In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar and salt.

In a separate bowl, whisk together eggs, milk, and butter. Slowly add wet mixture to dry ingredients. Stir until lumps dissolve but do not over-mix. Let batter sit at room temperature for 15 minutes.

Pour batter into pan and bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before serving.

*For a Vegan version:  use vegan egg replacers (such as Ener-G, chia- or flax-eggs, or 1/2 banana or 1/4 cup applesauce per egg), vegan butter (such as Earth Balance), and a vegan buttermilk replacement.


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