Gluten-Free Jalapeño Cornbread
Serves 12
Time 50 min
Crumble this gluten-free, sweet corn and jalapeño cornbread over bowls of stewed black beans or chili. There’s enough to serve a crowd.
Special Diets:
Ingredients
- 1 1/2 cup unsweetened plain almondmilk
- 1/2 cup unsweetened applesauce
- 6 tablespoons flaxseed meal
- 2 cups fine yellow cornmeal
- 1 cup gluten-free oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup frozen yellow corn
- 1/4 cup finely chopped drained pickled jalapeños peppers
Method
Preheat the oven to 350°F.
Line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together almondmilk, applesauce and flaxseed.
In a second bowl, whisk together cornmeal, flour, baking powder and salt.
Stir flour mixture into almondmilk mixture until combined, and then stir in corn and peppers.
Transfer to the prepared pan, spread out evenly and bake until puffed and golden brown, about 35 minutes.
Nutritional Info:
Per serving: 140 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 310mg sodium, 26g carbohydrates (4g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup unsweetened plain almondmilk
- 1/2 cup unsweetened applesauce
- 6 tablespoons flaxseed meal
- 2 cups fine yellow cornmeal
- 1 cup gluten-free oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup frozen yellow corn
- 1/4 cup finely chopped drained pickled jalapeños peppers