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Jalapeño Cornbread (Gluten-Free)

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

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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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6 Responses:

 
weezy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Jul 2011 6:53:56 PM PDT
At what point should one stir in the jalapenos?

 
Volya
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Aug 2011 2:07:59 PM PDT
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!!

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Nov 2011 1:06:01 PM PDT
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!!!

 
Ami
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Mar 2013 5:51:41 PM PDT
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.

 
terry
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Apr 2013 7:47:33 AM PDT
Followed the recipe and used 1 stick of butter instead of 2. It turned out very nicely. Next time I'll use 3 peppers.

 
Rosa

said this on
02 May 2013 6:48:13 PM PDT
How much butter is 2 sticks of butter?




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