Sweet Jalapeno Cornbread – Gluten Free


Print Friendly, PDF & Email

I’ve tried this bread with every combination of baking powder and baking soda, and I find just 1/2 tsp of baking soda to bring the most “yums!”  However if you find the mixture too moist for your liking, 1 tsp baking powder and 1/2 tsp baking soda results in a more cake-like cornbread, which is also nice in some applications.  Enjoy!

Ingredients:
2 cups frozen corn
12 pastured eggs
6 tbsp raw honey
1½ cups coconut flour
1½ tsp sea salt
1/2 tsp baking soda
1 cup melted butter, plus more to butter the pan
1½ cup homemade almond milk *
1/4 cup minced jalapeno

Instructions:
Locate a glass 9 x 13 baking pan. Use butter to grease the pan.

In the bowl of a food processor, add frozen corn.  (See Note.) Turn on the food processor and allow the corn to process for 30 seconds.  The corn will be grainy with some larger kernels still intact.


Use a spatula to scrap mixture into a large bowl.  Set aside.



Without rinsing, add eggs, coconut flour, honey and sea salt to the bowl of the food processor.


Turn on the food processor for about 20 seconds, until mixture is fully combined.  Scrap down the sides and re-mix, if necessary.  Add baking soda to the bowl.  Process for 5 more seconds, until just combined.



Add egg mixture to bowl with corn, along with melted butter, almond milk and jalapeno.

Fold mixture together until fully combined.  Spread evenly into prepared pan.  Bake at 350˚ for 50 minutes.  Cool for 10 minutes and serve.  Cornbread is even better the next day!

* To make homemade almond milk, combine 1 cup soaked almonds and 3 cup filtered water in a high-speed blender.  Process on high for 2-minutes.  Strain through a chinois or fine-mesh strainer lined with cheesecloth.  Unsweetened store-bought almond milk may be substituted.

Note – If using fresh corn, add 1 ½ cups corn to the bowl of the food processor.  Process until pureed.  Add remaining ½ cup.  Pulse 5 times to remain chunky.

Share this recipe
Tweet about this on TwitterShare on FacebookShare on Google+Pin on PinterestEmail this to someone

6 comments


  • I’m can’t wait to make this one Molly!

    I just want to clarify… baking soda is in the body of the recipe, baking powder is in the instructions admidst the photos… but up top it says soda, so it’s soda, right?

    You’re going to be so pleased with all of the fruit trees. I’m curious about the cherry trees.. what varieties did you choose?

    February 28, 2012
    • Molly Chester

      Thanks for the heads up Susan! It is baking soda, indeed. I changed it in the instructions. Thanks for catching this!

      February 28, 2012
  • Yels

    Oh Baby! These are goooooood. I have never had successful gluten free bread come out of the oven without the use of all those binders out there. Thank you for posting this, it was delicious!
    Can’t wait until tomorrow to eat more :D

    July 15, 2012
  • Ivi

    If I make this the night before for a party what is the best way to store it? On the counter with cover after cooled?

    February 1, 2013
    • Molly Chester

      Yes, on the counter for 2 days, then refrigerate.

      July 4, 2013
  • This looks wonderful!

    June 27, 2014

Leave a comment


Name*

Email(will not be published)*

Website

Your comment*

Submit Comment