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Recipe Details
Gluten-Free Jalapeño Cornbread



Gluten-Free Jalapeño Cornbread 
Courtesy of: Bona Dea
bonadeaglutenfree.com


Ingredients:
1 1/2 cups cornmeal  
1/2 cup Bona Dea All Purpose Flour  
6 tbsp sugar or coconut sugar  
2 tsp baking powder  
1 tsp salt  
1/2 tsp baking soda  
2 jalapeño peppers, seeded and finely chopped  
2 eggs  
1 cup buttermilk, or 1 cup full fat coconut milk  
1 tablespoon of lemon juice  
1⁄4 cup olive oil

Directions:
1. Preheat oven to 400°F. Grease an 8 inch square baking pan.  
2. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.  
3. In another bowl, whisk together the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Pour into an greased 8 inch square baking pan.  
4. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

This recipe goes great with Game Day chili! 



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