Gluten Free Habanero-Cheddar Cornbread

1
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

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  • 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)

How to Make Gluten Free Habanero-Cheddar Cornbread

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.

Printable Recipe Card

About Gluten Free Habanero-Cheddar Cornbread

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




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