I love coming with new recipes and things for my friends and family to enjoy.
Even more when they have diet restrictions, as it allows me to play a little bit, taking recipes that I love and converting them into something they can eat.
Normally, we don’t eat gluten-free but recently while make some meals for a friend of two of my dear friends, I have had to bake this way. It is fun and I love it. This recipe is one of my favorites, and a keeper.
I used coconut flour adding a touch of sweetness, I balanced this out with the spiciness of the jalapeno.
These flavors played well together and took an average cornbread and elevated it, not only will gluten-free eaters love it but everyone will enjoy this recipe.
Sweet Jalapeño Cornbread made with coconut flour and a fresh jalapeno, a sweet bread with a hint of spice. This cornbread is something everyone will enjoy.
- 1 cup coconut flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 5 eggs
- 1 cup milk
- 1/3 cup Pure Canola oil
- 1 jalapeno, finely chopped (3 tablespoons)
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine coconut flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Review: I loved this recipe so much, that after I made one for my friend, I made one for us too! The kids didn’t like that there were jalapenos in it and we were okay with that, as it left more for us.