Gluten-Free Jalapeño Cornbread
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As we step into the heart of summer, where the days stretch long and the air buzzes with warmth, it might not be the typical time for baking, but it's certainly the prime season for one of summer's staples – corn! Though we’re just using cornmeal.
In the spirit of embracing summer's lighter side, we've created a recipe that not only has a ton of flavour but also packs nutritional benefits with the almond flour and, of course, the raw Hot Honey. Because we love making life a little healthier.
So, grab your apron, dust off that mixing bowl, and let's make some bread that you won’t need any extra time for toppings because it's delicious on its own!
Ingredients
Wet Ingredients:
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup Hot Honey
- 1/4 cup olive oil
Dry Ingredients:
- 1 cup cornmeal
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2-3 thinly sliced jalapeño
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
Butter or oil for greasing the baking dish
Directions
- Preheat the oven: Preheat your oven to 350°F. Grease a 9x9 inch baking dish with butter or oil.
- Prepare the wet ingredients: In a large mixing bowl, whisk together the buttermilk, eggs, African Bronze Hot honey, and olive oil until well combined.
- Combine the dry ingredients: In another bowl, mix the cornmeal, almond flour, baking powder, baking soda, sliced jalapenos, shredded cheddar cheese, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Bake the cornbread: Pour the batter into the greased baking dish and spread it evenly. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool in the baking dish for a few minutes before slicing and serving.
