This will be my go to cornbread for now on, and I can even say Mr. loved it!! I added in a diced jalapeno and it was just right in this. I like to drizzle some honey over the top when it comes out of the oven. We had this along side some enchiladas.
Gluten Free Jalapeno Cornbread
adapted from Gluten Free Mommy
1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
1 jalapeno, diced
*You may also stir in 1 cup shredded cheddar and 1/2 cup thawed frozen corn to the batter if you like.
Preheat the oven to 400 degrees. Mix the dry ingredients together in a med. bowl and set aside. Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, 1/4 cup butter and jalapeno. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.
*These will also make 14 muffins. I just melted all the butter and added it to the egg mixture, added corn and cheese, sprayed my muffin tin and baked for 25 minutes.
done as muffins
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enjoy,
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