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    Jalapeño Cornbread (Gluten-Free)

    Jefferson Adams

    The finished jalapeño cornbread. Photo: JeffreyWI’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them. I like using coarse, stone ground cornmeal in any cornbread recipe and gluten-free flour actually gives the bread really interesting flavor. This recipe is buttery and delicious and has a great chewy texture.

    Ingredients:
    1½ cups stone ground yellow cornmeal
    1 cup gluten-free flour ( I use Bob’s Red Mill or Authentic Foods, but feel free to use your favorite)
    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

    Directions:
    Preheat oven to 400°F and brush a 10-inch square 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.

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    Guest weezy

    Posted

    At what point should one stir in the jalapenos?

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    Guest Volya

    Posted

    Is there a way to make this with not as much butter, or using olive oil instead? Please let me know the ratios. Thanks! It looks superb!!

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    I made two changes to this recipe. I don't like jalapenos, so I used a can of creamed corn. Also, I only had 1 stick of butter, not 2. It came out the best tasting cornbread I have ever made!! My husband has been eating gluten free with e, and said I needed to save this recipe. Some day when my boys are coming over I will make it with the jalapenos. Jefferson, I will be looking for more recipes by you. This was fantastic!!!

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    Curious? This is the first time I see a quick bread recipe stating to allow batter to sit at room temperature for 15 minutes. Please tell me the science behind this step. I am looking forward with mouth watering delight to making your recipe.

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    Guest terry

    Posted

    Curious? This is the first time I see a quick bread recipe stating to allow batter to sit at room temperature for 15 minutes. Please tell me the science behind this step. I am looking forward with mouth watering delight to making your recipe.

    Followed the recipe and used 1 stick of butter instead of 2. It turned out very nicely. Next time I'll use 3 peppers.

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    Guest Rosa

    Posted

    How much butter is 2 sticks of butter?

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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