I’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.
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
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.