Jalepeno Gluten Free Corn Bread

Post date: Jul 25, 2011 8:27:46 PM

Ingredients:

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

Directions:

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.