Gluten Free Jalapeno Cornbread

February 22, 2015

Category Breakfast Bliss Gluten Free Goodness Non-GMO Nirvana Sassy Side Dishes Sensational Snacks Superbly Soy Free

Michele and Merle, our featured non-GMO activists, created this wonderful gluten free jalapeno cornbread recipe just for LoveSelf. We added the jalapeno for the best combination of sweet and spicy. Enjoy!
Gluten Free | Soy Free | Organic | Non-GMO

Notes

*Lactose free? Substitute the plain yogurt for coconut milk yogurt. ** If you do not have a cast iron skillet, this recipe is great as corn muffins. When baking – decrease the cooking time.
Try this gluten free jalapeno cornbread with Michele and Merle's vegan black bean soup.

Ingredients

2 cups gluten free corn meal
1 egg
1 1/2 cups plain yogurt*
4 tablespoon butter
3 tablespoon raw honey
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon sea salt
1 small jalapeño seeded – diced into very small pieces

Instructions

Preheat oven to 400 degrees
Prepare pan- oil a 6 – 7 inch cast iron skillet* (we like coconut oil).
Take 1 ½ cups of the cornmeal and blend in vitamix or food processor. This makes a fine cornmeal flour. If you like a coarse cake, omit this step.
Combine dry ingredients and jalapeno- mix well set aside.
In a separate bowl add all wet ingredients.
Add wet to dry ingredients. Mix just until all is moist.
Pour into prepared cast iron skillet
Bake for 20 to 30 minutes.