Jalapeño Cornbread

Ingredients

• 1 cup Gluten-free cornmeal
• 1/2 cup Gluten-free all-purpose flour
• 1 tablespoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 2 Eggs
• 1 cup Buttermilk
• 1/4 cup Melted butter
• 1 cup Canned corn kernels, drained
• 2-3 Jalapeños, seeded and diced
• 1/2 cup Shredded cheddar cheese
• 2 tablespoons Chopped fresh cilantro (optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.

2. 2

   In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar.

3. 3

   In a separate bowl, whisk together the eggs, buttermilk, and melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Fold in the corn kernels, diced jalapeños, cheddar cheese, and cilantro (if using).

6. 6

   Pour the batter into the prepared baking pan and spread evenly.

7. 7

   Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

8. 8

   Let cool in the pan for 10 minutes before cutting into squares and serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.