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.


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Rating:

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)

Directions Step-By-Step

1
Preheat oven to 400 F.
2
Wipe a large cast iron skillet with high heat nut oil.
3
Mix dry ingredients with a fork or a whisk until well blended.
4
Whisk wet ingredients until smooth and homogenous.
5
Pour wet ingredients into dry ingredients, and stir until just combined. Some dry spots are ok.
6
Bake 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