Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.