the gluten-free way
Classic Southern cornbread gets a gluten-free makeover and a flavor boost from jalapeño and cheddar cheese.
Whether you're gluten-free or not, you'll love this cheesy cornbread slathered with butter.
Gluten-free jalapeño cheddar cornbread recipe
Adapted from Bon Appetit Y'All: Recipes and Stories from Three Generations of Southern Cooking
- 1 cup white or yellow cornmeal
- 1/2 cup rice flour
- 1/4 cup sorghum flour
- 1/4 cup potato starch
- 1/2 teaspoon xanthan gum
- 2 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1-1/4 cups shredded cheddar cheese, divided
- 1/4 cup melted butter
- 1 cup buttermilk
- 2 large eggs
- 1 jalapeño, seeded and minced
- Preheat oven to 400 degrees F and grease a 9 x 9-inch pan.
- In a large bowl, combine the cornmeal, rice flour, sorghum flour, potato starch, xanthan gum, sugar, baking powder, baking soda, salt and 1 cup cheddar cheese.
- Pour the melted butter on top of the cornmeal mixture. Add the buttermilk and eggs. Stir to combine. Mix in the minced jalapeño.
- Pour batter into prepared pan. Bake about 20 minutes, until the top begins to turn golden brown and a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and sprinkle with the reserved cheddar. Return to oven and bake until the cheese is melted.
- Let cool slightly before cutting into squares. Serve warm.
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