Celiac.com Sponsor (A1):




Celiac.com Sponsor (A1-m):



  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Jalapeño Cornbread (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.

    0

    User Feedback

    Recommended Comments

    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!!!

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites
    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.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the to...

    Scott Adams
    2 cups cornmeal (stone ground if available)
    1 cup Masa Harina (Mexican-style corn flour used for tortillas)
    3 eggs, beaten
    2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
    1 teaspoon salt
    1 tablespoon baking powder
    1 teaspoon soda
    1/3 cup corn oil
    1 tablespoon sugar
    2 tablespoons butter
    Mix together eggs and milk in a medium-sized mixing bowl. In a separate bowl, combine dry ingredients and cut in oil with a pastry blender, stir into egg mixture. Put butter in a 10 inch cast iron skillet and heat in oven. Pour batter into hot skillet (Batter should sizzle).
    Bake at 425F degrees for 30 minutes...

    Scott Adams
    ½ cup dark brown sugar
    ¾ stick butter, softened, creamed
    1 cup un-sulfured molasses
    2 cups Gluten Free Flour Mix
    ½ teaspoon soda
    1 ½ teaspoon ginger
    ½ teaspoon cinnamon
    Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
    1/3 cup buttermilk
    1/3 cup milk 2%
    1 egg
    Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.

    Jules Shepard
    If you crave the crusty on the outside, soft and chewy on the insideFrench breads of your former life with gluten, give this recipe a try.It's simpler than you might think, and it will make quite an impressionon your table for any meal!
    This recipe is easily doubled to maketwo baguettes.
    Ingredients:
    1 ¼ cup very warm water
    2 ¼ tsp rapid rise yeast (1packet)
    1 tsp. granulated cane sugar
    1 tsp. sea salt
    2 ¼ cups Jules Gluten FreeAll Purpose Flour
    Milk (dairy or non-dairy) or mixed egg wash for brushingon uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and li...