For the past few years I have been baking gluten-free cornbread for The Caring Place’s annual Soup Supper fundraiser. My first recipe was for the typical sweet Southern style cornbread that realistically could also serve as dessert. This recipe, Cornbread – Gluten-Free and Vegan, has consistently received rave reviews.
During the last event I fielded questions about ‘plain’ cornbread and spicy cornbread as jalapeño cornbread is also a local favorite. So this year I played around with modifying my basic recipe to reduce the sweetener and add some fresh jalapeños and corn. That version received only lukewarm reviews from my taste testers. My personal impression was that the fresh corn and peppers were too fibrous in the moist and tender cornbread.
I ended up adapting a very popular recipe calling for canned jalapeños and creamed corn. And since I was out of town for the event I have not heard from anyone about their impressions. When I tasted a tiny test muffin it had a good balance of flavors and seemed more like what people would appreciate. I will be baking both recipes again for next year.
Jalapeño Cornbread – ingredients for a single 8” or 9” square pan:
Binder/egg replacer (prepare this first):
1 teaspoon chia seed, ground
3 tablespoons water
Mix together in a medium microwave bowl (you will be adding other ingredients later).
Heat the mixture for about 20-40 seconds (just until it boils).
Set aside; it should be goopy like egg white when you use it.
1/2 cup brown rice flour
1/2 cup sorghum flour
4 teaspoons GF baking powder
1 teaspoon sea salt
1 cup GF cornmeal
1 1/4 cup non-dairy milk
2 tablespoons agave nectar
3 tablespoons coconut oil
1 4-ounce can diced jalapeño peppers
Preheat the oven to 425*F.
Prepare a non-stick square pan with vegetable oil or spray and set aside.
In a large mixing bowl, combine all the dry ingredients.
Blend with a whisk.
Add the remaining wet ingredients to the prepared chia goop and mix well.
Combine all of the wet ingredients with the dry ingredients – no dry spots.
Pour immediately into the prepared pan.
Bake for 18 to 20 minutes – until the edges start to brown.
Test with a cake tester or toothpick to be sure.
Cool briefly on a rack before cutting.
Del Monte makes the gluten-free creamed corn.
Bob’s Red Mill makes the gluten-free flours and the cornmeal.
(DOUBLE CHECK the cornmeal label – BRM makes many ground corn products and some grocery stores end up with the regular cornmeal stocked in the gluten-free section!)
Non-dairy milk – I mix almond milk from a carton half&half with coconut milk from a can.
Agave nectar – this can be substituted with your favorite non-nutritive sweetener although it does help retain moisture and balance the flavors.
This post is linked to:
Wellness Weekend March 22-26, 2012
at Ricki Heller’s Blog – Diet, Dessert, and Dogs.