Like most things in life, we all have our strengths and weaknesses when it comes to cooking. One of my weaknesses is definitely baking. I attribute that to the fact that I don’t really like sweets, which means my baking skills are quite unpolished. But I like to get out of my comfort zone once in a while and try new things. That’s how this gluten free cornbread recipe came to be.
Quick disclaimer: this recipe appears very similar to my cheesy buttermilk cornbread recipe. But it’s actually quite different in taste. As I mentioned, this is a cornbread recipe without gluten. I used half garbanzo bean flour and half cornmeal (choose a GMO-free brand).
I tossed in a couple diced jalapenos for a little kick. If you don’t like a lot of spice, just remove the seeds and rinse the insides of the peppers. A little muenster cheese combined with the jalapenos resulted in the perfect savory cornbread.
Here’s what it looks like when mixed together … the consistency will be a little runnier than you might be used to:
And here’s the final product:
|Prep Time||Cook Time||Serves|
|10 min||60 min||10|
Ingredients: Gluten Free Cornbread Recipe
- 3/4 cup GMO-free cornmeal (like Bob’s Red Mill)
- 3/4 cup garbanzo bean flour
- 3/4 cup reduced fat buttermilk
- 1/4 cup olive oil
- 2 oz. muenster cheese
- 2 eggs
- 2 jalapeno peppers
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup Greek yogurt
1. Combine the eggs in a mixing bowl and whisk together.
2. Add the olive oil, buttermilk, yogurt, baking soda, and salt and continue to mix together.
3. Mince the jalapeno (and remove the seeds if you don’t want it too spicy) and add to the mixing bowl.
4. Cut the muenster cheese into small pieces and add to bowl.
5. Pour the mixture into a greased baking dish (I used a round one but square or rectangle will work too).
6. Bake in a pre-heated oven (350 degrees) for 35-45 minutes.
7. Let rest for 10-15 minutes and cut into 10 equal-sized portions.
Nutrition Facts (per serving)
165 calories, 9 g fat, 14 g carbs (3 g fiber), 7 g protein, 261 mg sodium