Honey Jalapeno Cornbread
This gluten-free cornbread is soft and moist with sweet honey and spicy jalapeño. The perfect easy and healthy cornbread recipe this winter.
Servings: 12
Calories: 193kcal
Equipment
Ingredients
- 1 cup gluten-free corn flour
- 1 cup gluten-free flour all-purpose flour with a 1:1 ratio
- 2 tsp baking powder
- 1 tsp baking soda
- 2 eggs room temperature
- 1 1/4 cup milk of choice
- 6 tbsp vegan butter or coconut oil *
- 1/3 cup honey
- 1/2 cup canned corn drained **
- 1/4 cup minced jalapeno
- a pinch of salt
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, whisk together all of the wet ingredients: eggs, milk, ghee, and honey.
- In a separate bowl, combine all dry ingredients: corn flour, gluten-free flour, baking powder, baking soda, and a pinch of salt.
- Make a well in the middle of the dry ingredients and add the wet mixture in. Gently combine well.
- Fold in extras: diced jalapeños, canned corn (drained and rinsed).
- Pour into a greased 9x9 baking dish ***
- Bake for 25-30 minutes, until a toothpick comes out clean. The top should appear golden brown and slightly cracked.
Video
Notes
1. *You can also use butter here if you don't have a dairy restriction.
2. ** Use 3/4 cup corn if you prefer the crunchiness in cornbread.
3. *** You can also use 8x8 which will result in thicker cornbread (pictured in this post)
4. For vegan option and other substitutions see the section "Substitution to Make.." in this post.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 283mg | Fiber: 1g | Sugar: 7g