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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."
-Jeremy Jackson, Actor

The refrigerator light goes on...

Steve is a friend of mine from way back, and when he mentioned making this gluten-free cornbread for a friend of his, I asked for the recipe. I don't think it tastes any different from cornbread made with wheat flour. The only change I made to this recipe was the addition of the honey, which I think gives it a mild sweetness. In this version I added jalapenos for those who like their cornbread with some kick.

Cornmeal

Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:

To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.

Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread. (See also Blue cornmeal.)

1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol


 

Steve's Gluten Free Jalapeno Cornbread



Servings = 8 | Serving size =1/8 pie

Cooking Time = 45 Minutes

This recipe can be multiplied by 2,3,4.

Cover cooled cornbread with foil and store on the counter for up to 3 days.

1 Tbsp unsalted butter
1 1/4 cup yellow cornmeal
1/2 cup brown rice flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 large eggs
1 3/4 cup buttermilk (about; see instructions)
2 Tbsp honey
2 jalapeno peppers (finely diced)

Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.

Mix all dry ingredients in a large bowl.

In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.

Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.

Nutrition Facts

Serving size = 1/8 pie

Servings = 8

.

Amount Per Serving

Calories 174 Calories from Fat 36
  % Daily Value
Total Fat 3g 6%
    Saturated Fat 1g 7%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 59mg 20%
Sodium 373mg 16%
Total Carbohydrates 30g 11%
    Dietary Fiber 1g 7%
    Sugars 7g  
Protein 7g  
Vitamin A 4% Vitamin C 4%
Calcium 10% Iron 6%
Vitamin K 0 mcg Potassium 193 mg
Magnesium 44 mg