Sugar Free Jalapeno Cornbread

Cornbread is traditionally sweet, I’d recommend serving with honey for those that aren’t sugar-free.

This recipe also works well for making cornbread muffins. Simply use a muffin pan instead.

The batter should be thick enough to not pour easily.

It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

Ingredients

  • 1/4c melted butter or oil

  • 1c milk

  • 1 egg

  • 1 1/4c cornmeal

  • 1c gluten-free all-purpose flour

  • 1T baking powder

  • 1/8t salt

  • 2 jalapenos

Directions

  • Preheat oven to 400f and spray a 8” x 8” baking pan with non-stick spray (or rub with butter).

  • Slice the jalapenos lengthwise and cut out the seeds and membranes, mince.

  • In a large mixing bowl, whisk together butter/oil, milk and egg. Add the minced jalapenos.

  • In another bowl, combine cornmeal, flour, baking powder and salt.

  • Slowly add the cornmeal mixture to the wet ingredients while stirring gently. Do not over mix, the batter will still have a few lumps in it.

  • Spread mixture evenly into prepared baking dish. Bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 to 15 minutes before slicing.