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Cheesy Jalapeno Cornbread (Gluten Free) - Courtney Made
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Cheesy Jalapeno Cornbread (Gluten Free)

This pairs great with chili or barbeque and has lots of options for dietary restrictions!
Course: Side Dish
Servings: 12 servings

Ingredients

  • 1/2 cup gluten free all purpose flour
  • 1 cup almond flour
  • 1.5 cup cornmeal
  • 1/4 cup cane sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher or sea salt
  • 1.5 cup milk of choice almond, coconut, whole milk, etc.
  • 2 tbsp maple syrup
  • 2 eggs beaten
  • 6 tbsp butter melted; see note for DF
  • 1 jalapeno diced
  • 1 cup cheddar cheese or dairy free cheese

Instructions

  • Preheat oven to 375 degrees F. Line or grease a 9x9 in casserole dish or 10 inch cast iron skillet.
  • Mix together the flours, cornmeal, sugar, sea salt, baking powder, and soda together in a medium bowl.
  • Stir in the milk and maple syrup.
  • Incorporate the beaten eggs into the batter. Mix everything well.
  • Stir in the melted butter.
  • Fold in the jalapenos and cheese. Pour batter into the prepared casserole dish.
  • Bake for about 30 minutes, or until edges start to brown and a toothpick comes out clean.

Notes

Use melted vegan butter or coconut oil in place of butter if fully dairy free.