Gluten-free Cornbread with Sweet and Spicy Chili Cheddar Topping
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5.0
84 reviews
Excellent
Gluten-free Cornbread with Sweet and Spicy Chili Cheddar Topping
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Adapted from the Savory Gluten Free Baker by Hannah Miles and Nicole Hunn's Gluten-free Bread Flour blend.
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Ingredients
For jalapeno cheese cornbread topping:
- 2 jalapenos or red chilis finely sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped cilantro
- 2 teaspoons sugar
- 100 grams / 1 cup cheddar cheese
For the gluten-free flour bread blend:
- 22.5 grams superfine brown rice flour
- 22.5 grams superfine white rice flour
- 11.25 grams tapioca starch
- 11.25 grams Potato Starch
- 3.75 grams potato flour
- 2.25 grams xanthan gum
- 1.5 grams pure powdered pectin
- 18.75 grams Whey Protein Isolate optional, but recommended for best results
- 11.25 grams Expandex or Ultratex 3 optional, but recommended for best results
For the rest of the bread ingredients:
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 300 grams 2 cups cornmeal gluten-free
- 4 tablespoons chopped cilantro
- 1 lime zest of
- 3 scallions finely chopped
- 500 ml / 2 cups buttermilk
- 50 grams / 3.5 tablespoons butter melted
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
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Instructions
- Preheat oven to 375F. Prepare a 9x9 square pan by laying it with parchment paper or by greasing with butter.
- Begin by whisking all the gluten-free bread flour ingredients together in one large bowl. Make sure they are well combined. Set aside.
- Prepare the jalapeno cheese cornbread topping: Preheat a pan to medium heat. Add olive oil and chilis. Fry the chilis briefly, about 2 minutes, just until soft. Season with salt and pepper, add cilantro and cook for an additional 2 minutes. Add the sugar, mix well to combine, and let the chili topping cook for a 1 minute longer. Take off heat and set aside.
- To the bowl with gluten-free bread flour blend, add cornmeal, baking soda, cilantro, lime zest and scallions. Mix to combine.
- In a medium bowl, combine buttermilk, melted butter, eggs, salt and pepper.
- Gradually add the wet ingredients to the bowl with the dry ingredients. Stir with a spatula until everything is mixed together.
- Pour gluten-free cornbread mixture into prepared baking dish and smooth the top with a spatula. Sprinkle evenly with cheddar cheese. Finally, spread chili cheddar cornbread topping on the top of the cheesy bread.
- Bake gluten-free sweet and spicy cornbread at 375F oven for 35 minutes, until the bread is golden-brown on top.
Equipments used:
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
795mg
(33%)
Potassium
270mg
(8%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
513IU
(10%)
Vitamin C
7mg
(8%)
Calcium
216mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 795mg | 33% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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