Gluten Free Jalapeno Cornbread
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
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.
© 2024 Copyright LoveSelf