Jalapeño Cornbread - gluten free
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 4
Ingredients:
1 Jalapeno
1 ½ cups Masa Harina aka Corn Flour
½ cup Bob’s Red Mill 1:1 Gluten Free Baking Flour (but any GF flour blend should work)
½ cup Sugar
2 tbsp Baking Powder
1 tsp Salt
2 Eggs
¼ cup Butter - melted
1 ¼ cups Whole Lactaid Milk
1 tbsp White Wine Vinegar or Apple Cider Vinegar
Cook with me!
Instructions:
Preheat Oven. 375 degrees.
Prep Jalapeno. We’re going to start by slicing half of our jalapeno pepper and then dicing the other half. Add your peppers to a pan with a little oil - about ½ a tablespoon, and cook them down for about 5 minutes until they are soft and golden, maybe a little charred if you’re into that. Set aside for later.
Make Batter. In a medium to large mixing bowl, add the flour, salt, sugar, and baking powder. Mix dry ingredients thoroughly with a whisk or fork. Next add in the wet ingredients: eggs, melted butter, vinegar, and 1 cup of milk; then mix. Gauge the wetness of your batter and add more milk a tablespoon or two at a time until your batter is smooth and creamy. I ended up using 1 ¼ cups of milk in total. Lastly, add in your diced jalapeno, if using, and save the sliced jalapeno for garnish.
Transfer your batter to a greased 8x8 inch baking dish. I like to use avocado oil spray, but you could use butter or olive oil too. Smooth down your batter with a spatula and arrange your sliced jalapenos across the top.
Bake at 375* for 35 - 40 minutes, checking for doneness after 30 minutes. You’ll know your cornbread is done when your batter has stiffened, its golden brown in color, smells amazing, and when inserted a knife, fork, or toothpick will come out clean. Cool for at least 15 minutes before devouring.
Serve and ENJOY!
NOTES:
While there is no Monash designated low fodmap serving size for non-pickled Jalapenos, I have experimented a lot with these peppers and they seem to not cause me symptoms as long as they are cooked. But of course, we are all different, you just have to see what works for you. If you are unsure, feel free to use pickled jalapenos instead, or skip them all together. :)
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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