Gluten Free Habanero-Cheddar Cornbread

Janice Joy Miller

By
@earth2joy

I was in the mood for a vegetarian weekend on a very welcome rainy Saturday in SoCal. Pinto beans and cornbread were the order of the day. I modified this recipe from my 30 year old La Leche League cookbook. I slow-dry peppers and mushrooms in a paper bag in the refrigerator, so this was made with half of a dried habanero. Fresh would be just as hot. Be sure to chop finely to spread out the heat. Habanero has a different flavor than jalapeno. Both are wonderful in this recipe.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 c
yellow cornmeal
1 c
nut flour (e.g. almond, hazelnut, cashew)
1/2 tsp
salt
2 tsp
non-aluminum baking powder
3 1/2 Tbsp
nut oil (e.g. walnut, hazelnut, almond, apricot kernel)
3 1/2 Tbsp
maple syrup or honey
2
large eggs
1 can(s)
southern style creamed corn
1 c
greek yogurt
1 c
grated cheddar cheese
1/2
fresh or dried habanero pepper, finely chopped (more or less to taste)

Step-By-Step

1Preheat oven to 400 F.
2Wipe a large cast iron skillet with high heat nut oil.
3Mix dry ingredients with a fork or a whisk until well blended.
4Whisk wet ingredients until smooth and homogenous.
5Pour wet ingredients into dry ingredients, and stir until just combined. Some dry spots are ok.
6Bake about 20 minutes, or until top is lightly browned and a knife inserted in the center comes out clean.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, Healthy, Heirloom