Gluten free doesn’t have to mean taste free! Try this great jalapeno cheddar cornbread or make your own gluten free recipe following the guidelines in this week’s article and then send it to us! Bon Appetit! Larry G.
Ingredients 1 Tablespoon unsalted butter 1 cup gluten-free all purpose flour blend 1 cup finely ground cornmeal 1 tablespoon sugar 2 teaspoons gluten-free baking powder ¼ teaspoon salt ½ teaspoon baking soda 2/3 cup buttermilk 2 large eggs plus 1 large white lightly beaten 1 cup grated sharp cheddar cheese ½ cup canned creamed corn 3 small green onions, thinly sliced 2 to 3 jalapeno chiles, seeded and chopped
Directions 1. preheat oven to 400 degrees. In a 10-inch skillet over medium-low heat, melt 1 tablespoon butter. If you are using an 8 inch square baking dish instead, simply grease the bottom of the dish with butter. 2. Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl. 3. In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix. 4. Fold in the cheese, creamed corn, green onions and chiles and stir until well combined. 5. Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
